Southwestern Chicken Tortilla Soup Recipe

Name: Southwestern Chicken Tortilla Soup Recipe
Prep time: 10 min
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

Southwestern Chicken Tortilla Soup Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/southwestern-chicken-tortilla-soup" target="_blank">www.tasteofhome.com.</a>

"The spices really liven up the flavor in this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future meals or quick lunches. —Anne Smithson, Cary, North Carolina..."

INGREDIENTS

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1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth

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1 can (14-1/2 ounces) crushed tomatoes, undrained

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1 can (14-1/2 ounces) diced tomatoes, undrained

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1 pound boneless skinless chicken breast, cut into 1/2-inch cubes

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1 large onion, chopped

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1/3 cup minced fresh cilantro

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1 can (4 ounces) chopped green chilies

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1 garlic clove, minced

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1 teaspoon chili powder

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1 teaspoon ground cumin

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1/2 teaspoon dried oregano

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1/4 teaspoon cayenne pepper

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3 cups frozen corn, thawed

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Tortilla chips

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1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend

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