Southwestern Chicken Tortilla Soup Recipe | Taste of Home Recipes

Ingredients

  • 1 carton (32 ounces) plus 1 can (14-½ ounces) reduced-sodium chicken broth
  • 1 can (14-½ ounces) crushed tomatoes, undrained
  • 1 can (14-½ ounces) diced tomatoes, undrained
  • 1 pound boneless skinless chicken breast, cut into ½-inch cubes
  • 1 large onion, chopped
  • 1/3 cup minced fresh cilantro
  • 1 can (4 ounces) chopped green chilies
  • + 8 more ingredients
    • 1 garlic clove, minced
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • ½ teaspoon dried oregano
    • ¼ teaspoon cayenne pepper
    • 3 cups frozen corn, thawed
    • Tortilla chips
    • 1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend

1. In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese. Yield: 8 servings.

View full recipe at SpringPad

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