chicken tortilla soup
(1 rating)
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This is my favorite soup. The recipe came fro Kraft Food Network, changes my boss made in the recipe and then of course I had to add my own touch.
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(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
50 Min
method
Stove Top
Ingredients For chicken tortilla soup
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2 Tbspzesty italian dressing
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2 clovegarlic, crushed
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1 1/2 cwater
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2 canchicken broth
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4boneless, skinless chicken breasts
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1 canranch style beans, undrained
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2 canrotel tomatoes, undrained
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2 cfrozen corn, thawed
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1 ctaco bell thick and chunky medium salsa
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1 tspmexene chili powder
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1 tspcumin
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1/2 bagmexican four style cheese, shredded
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8 ozsour cream
How To Make chicken tortilla soup
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1Mix Italian dressing and garlic in large saucepan; cook on medium heat for one minutes, stirring occasionally.
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2Gradually add the broth and water, stirring until well blended.
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3Add chicken and bring to a boil. reduce heat and simmer for 20 minutes or until chicken is tender.
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4Remove chicken from broth and cool. Shred when the chicken is cooled.
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5Add beans, tomatoes, corn, chili powder, salsa and cumin to broth mixture. Simmer for 10 minutes.
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6Add chicken, sour cream, and cheese to mixture. Stir until blended well.
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7To serve, place in bowl and add crushed tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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