The Recipe
Southwestern Chicken Tortilla Soup Recipe
COOK TIME : a few secondsPREP TIME : a few seconds
From Taste Of Home
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Ingredients
DESCRIPTION
The spices really liven up the flavor in this filling soup. I often doubles the recipe, freezing leftovers for future meals or quick lunches. My son, Rob, even prefers a bowl of it to cookies after school as a snack. —Anne Smithson, Cary, North Carolina
INGREDIENTS
- 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) crushed tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 1 large onion, chopped
- 1/3 cup minced fresh cilantro
- 1 can (4 ounces) chopped green chilies
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 3 cups frozen corn, thawed
- Tortilla chips
- 1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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