Chicken Tortilla Soup - KAIT Jonesboro, AR - Region 8 News, weather, sports

Chicken Tortilla Soup

1 4oz. can chopped green chilies
1 medium onion, chopped
1/2 t. minced garlic
4 C fat-free chicken broth
1/4 C fat-free chicken broth to sauté onion and garlic
1 Can (10 1/2 oz.) tomatoes with green peppers (undrained)
1 (16oz. ) can pealed tomatoes (undrained)
1 t. chili powder
1 t. cumin
1 C cooked chicken (chopped)
1 Can whole corn (undrained)
3-5 tortillas, cut into 1/4 to 1/2 inch strips
1 pkg. taco seasoning
(opt.) 1 8oz. pkg. non-fat mozzarella or cheddar cheese
(opt.) 8 T fat-free sour cream

In a small non-stick skillet sauté onions and garlic in 1/4 cup fat-free chicken broth until cooked.  In a sauce pot add chopped green chilies, tomatoes and green peppers, pureed tomatoes, chicken broth, chili powder, taco seasoning, and cumin; bring to a boil.  Add chicken, onion.   Reduce heat and simmer 20 minutes.  Cut tortillas into strips and add the soup mixture.  Simmer for 15 minutes longer.  Garnish with cheese and sour cream if desired.

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