chicken tortilla soup
(1 RATING)
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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prep time
10 Min
cook time
50 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 tablespoons zesty italian dressing
- 2 cloves garlic, crushed
- 1 1/2 cups water
- 2 cans chicken broth
- 4 - boneless, skinless chicken breasts
- 1 can ranch style beans, undrained
- 2 cans rotel tomatoes, undrained
- 2 cups frozen corn, thawed
- 1 cup taco bell thick and chunky medium salsa
- 1 teaspoon mexene chili powder
- 1 teaspoon cumin
- 1/2 bag mexican four style cheese, shredded
- 8 ounces sour cream
How To Make chicken tortilla soup
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Step 1Mix Italian dressing and garlic in large saucepan; cook on medium heat for one minutes, stirring occasionally.
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Step 2Gradually add the broth and water, stirring until well blended.
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Step 3Add chicken and bring to a boil. reduce heat and simmer for 20 minutes or until chicken is tender.
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Step 4Remove chicken from broth and cool. Shred when the chicken is cooled.
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Step 5Add beans, tomatoes, corn, chili powder, salsa and cumin to broth mixture. Simmer for 10 minutes.
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Step 6Add chicken, sour cream, and cheese to mixture. Stir until blended well.
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Step 7To serve, place in bowl and add crushed tortilla chips.
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