Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup

Joyce Lowery

By
@jlowery55

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.

Rating:
★★★★★ 1 vote
Serves:
8
Prep:
10 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

2 Tbsp
zesty italian dressing
2 clove
garlic, crushed
1 1/2 c
water
2 can(s)
chicken broth
4
boneless, skinless chicken breasts
1 can(s)
ranch style beans, undrained
2 can(s)
rotel tomatoes, undrained
2 c
frozen corn, thawed
1 c
taco bell thick and chunky medium salsa
1 tsp
mexene chili powder
1 tsp
cumin
1/2 bag(s)
mexican four style cheese, shredded
8 oz
sour cream

Step-By-Step

1Mix Italian dressing and garlic in large saucepan; cook on medium heat for one minutes, stirring occasionally.
2Gradually add the broth and water, stirring until well blended.
3Add chicken and bring to a boil. reduce heat and simmer for 20 minutes or until chicken is tender.
4Remove chicken from broth and cool. Shred when the chicken is cooled.
5Add beans, tomatoes, corn, chili powder, salsa and cumin to broth mixture. Simmer for 10 minutes.
6Add chicken, sour cream, and cheese to mixture. Stir until blended well.
7To serve, place in bowl and add crushed tortilla chips.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southwestern