Southwestern Chicken Tortilla Soup

Author: 
Light & Tasty
  • carton (32 ounces) plus can (14-1/2 ounces) reduced-sodium chicken broth
  • can (14-1/2 ounces) crushed tomatoes, undrained
  • can (14-1/2 ounces) diced tomatoes, undrained
  • 1 Pound  boneless skinless chicken breast, cut into 1/2-inch cubes
  • large onion, chopped
  • 1/3 Cup  minced fresh cilantro
  • can (4 ounces) chopped green chilies
  • 1 Gram  arlic 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
  • 1 carton (32 ounces) plus 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 g arlic 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
Find recipes for Southwestern Chicken Tortilla Soup and other Course recipes. Get all the best recipes at . Recipe directions: In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese.

Directions RichSnippets

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Recipe Details

Preparation Time: 
10 minutes
Cooking Time: 
1 hour 15 minutes
Total Time: 
1 hour 25 minutes
Serves: 
8

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