Chicken Tortellini Soup

Freezer Club: Thaw and reheat. serve with salad and bread! To prep for 6 families, I tripled this recipe.

Ingredients:
6 Large boneless chicken breasts (poached, cooled and cubed)
3 (14 oz) cans chicken broth
1 C chopped celery
1 large onion, chopped
3 cloves fresh garlic, minced
2 can cream of chicken soup
1 (16 oz) pkg. frz chopped broccoli
1(15 oz) pkg frozen cheese tortellini
1/2 tsp pepper
1 tsp basil
1 tsp Italian seasoning
1/2 dry sherry
1 (8 oz) crn. sour cream (light)
1/2 C. half and half

Directions:
In a large stockpot, combine chicken broth, celery, chopped onion, and minced garlic. Cook until tender, about 15 min. Add the chicken soup, broccoli, chicken, cheese tortellini, pepper, basil, Italian seasoning and sherry. Bring to boil and turn heat down, simmer for 15 minutes. Stir in sour cream and half and half. (This soup is fairly thick, so I use 8 cups of broth when I make it...if you want it thicker, add less...thinner, add more) Serves 8.