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Ingredients
| chicken breasts: 10 oz |
| garlic: 3 cloves (minced) |
| canned red tomatoes: 3 1/2 cups (diced) |
| chicken broth: 3 cups |
| green hot chili peppers: 4 oz (drained) |
| canned yellow sweet corn: 15 oz (drained) |
| chili powder: 1 tsp |
| corn tortillas: 1 tortilla |
| monterey jack cheese: 1 oz (shredded) |
| fresh cilantro (coriander): 1/4 cup (minced) |
| fat free sour cream: 4 Tbl |
| green onions - spring or scallion (chopped): 1/2 cup (chopped) |
Chicken Taco Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- Cut chicken into small bite size pieces.
- Cook chicken and garlic in large saucepan until chicken browns.
- Add tomatoes, broth, green chilies, corn and chili powder.
- Simmer for 20-30 minutes to allow flavors to blend.
- Meanwhile preheat oven to 500.
- Cut tortilla into small bite size strips.
- Place strips on baking sheet and bake for 2-4 minutes or until strips brown.
- Check strips often to make sure they don't overcook.
- Set strips aside to cool.
- To serve soup: ladle soup evenly into 4 bowls.
- Top each bowl of soup with 1/4 of the tortilla strips, 1/4 oz cheese, 1 T cilantro, 2 tbsp green onions and 1 tbsp sour cream.