chicken tortilla soup
(1 rating)
No Image
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.
(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
50 Min
method
Stove Top
Ingredients For chicken tortilla soup
-
2 Tbspzesty italian dressing
-
2 clovegarlic, crushed
-
1 1/2 cwater
-
2 canchicken broth
-
4boneless, skinless chicken breasts
-
1 canranch style beans, undrained
-
2 canrotel tomatoes, undrained
-
2 cfrozen corn, thawed
-
1 ctaco bell thick and chunky medium salsa
-
1 tspmexene chili powder
-
1 tspcumin
-
1/2 bagmexican four style cheese, shredded
-
8 ozsour cream
How To Make chicken tortilla soup
-
1Mix Italian dressing and garlic in large saucepan; cook on medium heat for one minutes, stirring occasionally.
-
2Gradually add the broth and water, stirring until well blended.
-
3Add chicken and bring to a boil. reduce heat and simmer for 20 minutes or until chicken is tender.
-
4Remove chicken from broth and cool. Shred when the chicken is cooled.
-
5Add beans, tomatoes, corn, chili powder, salsa and cumin to broth mixture. Simmer for 10 minutes.
-
6Add chicken, sour cream, and cheese to mixture. Stir until blended well.
-
7To serve, place in bowl and add crushed tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT