Tortilla Soup

Submitted by: Amy Shape
Variation of the popular chicken tortilla soup. From Nancy's Kitchen newsletter - Submitted by Chris in NM

Serves: 6
Difficulty: Medium - some experience needed

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: soup ·

Ingredients

1 Tbsp. butter
2 Tbsp. olive oil, divided
1 frozen pkg. multicolor julienned bell peppers
1 cup chopped onion
1/2 tsp. cilantro
2 cans - 14 oz. - chicken broth
2 tsp. crushed garlic
2 cups cooked diced chicken
1 cup salsa
1 can (14 1/2 oz.) petite diced tomatoes w/ juice
1 can, drained, mild chilies
1 cup whole kernel corn
Corn tortillas - cut 2 to 3 in 1/2" strips (you can also use tortilla chips rather than frying your own tortillas to save time)
Mexican blend shredded cheese
Sour cream, optional

Method

Melt butter with 1 Tbsp. oil in lg. saucepan over medium heat.
Add peppers, onion, chilies & garlic and cook for 3 to 4 min. or until tender.
Stir in corn, chicken, tomatoes, broth, salsa & corn. Bring to a boil.
Reduce heat to low and cook for 5 minutes.

Heat 1 Tbsp. oil in med. skillet over med. high heat.
Add tortilla strips and cook, turning frequently with tongs, for 2 to 4 minutes or until light golden brown and crisp.
Remove from skillet and place on paper towels to drain.

Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream.
Use extra tortillas to scoop up soup, etc.

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