Chicken Soup: Chicken Tortilla Soup Recipes by Becky

posted by Becky 07-05-102 10:47 PM

SwansonŽ Hearty Chicken Tortilla Soup
Prep Time: 10 minutes
Cook Time: 30 minutes

1 lb. boneless chicken breasts, cut up
2 cans (14 1/2 oz. each) SwansonŽ Chicken Broth (3 1/2 cups)
1/2 cup uncooked regular long-grain white rice
1 tsp. ground cumin
1 can (11 oz.) Mexican-style corn
1 cup PaceŽ Chunky Salsa
1 tbsp. chopped fresh cilantro
2 tbsp. lime juice
Crisp Tortilla Strips

Spray saucepot with vegetable cooking spray and heat 1 min. Add chicken and cook until browned, stirring often. Add broth, rice and cumin. Heat to a boil. Cover and cook over low heat 20 min. Stir in corn, salsa, cilantro and lime juice and heat through. Top with Crisp Tortilla Strips. Serves 6.

Crisp Tortilla Strips: Preheat oven to 425°F. Cut 4 corn tortillas into thin strips and place on baking sheet. Spray with vegetable cooking spray. Bake 10 min. or until golden.

Chicken Tortilla Soup
Prep/Cook Time: 25 minutes

4 corn tortillas (6-inch), cut into strips
2 cans (14 1/2 ounces each) SwansonŽ Chicken Broth
1/2 cup PaceŽ Picante Sauce or Thick & Chunky Salsa
1 teaspoon garlic powder
1 can (14 1/2 ounces) whole peeled tomatoes, cut up
2 medium carrots, shredded (about 1 cup)
1 1/2 cups chopped cooked chicken

Bake tortilla strips on baking sheet at 400§F. for 15 minutes or until golden brown.

In large saucepan mix broth, picante sauce, garlic powder, tomatoes and carrots. Over medium heat, heat to a boil. Reduce heat to low. Cook 5 minutes. Add chicken and heat through.
Place tortilla chips in individual bowls. Ladle soup into bowls. Serves 4.

TIP: For 1 1/2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink. Drain and chop chicken.

Quick Chicken Tortilla Soup

1 can chicken broth
1 can enchilada sauce
1 can Rotelle tomatoes
1 can black beans
1 can corn
1 can chopped chicken
Corn tortilla chips (like Tostitos or Fritos)

Empty cans into sauce pan. Heat through. Serve with corn tortilla chips broken up in the soup.

Crockpot Chicken Tortilla Soup
(compliments of Phyllis Guinn of Wichita)

1 Can Chicken (or two cooked chicken breasts, chopped)
1 Can Chopped Stewed Tomatoes
1 Can Pinto Beans
1 Can Northern Beans
1 Can Chicken Broth
1 Can Rotelle Tomatoes
1 Can Hominy
1 Can Chopped Green Chiles
1 Can Creamed Corn
1 Pkg Taco Dry Seasoning Mix
1 Pkg Ranch Dry Dressing Mix

Place all ingredients in crockpot and heat on high for 6 to 8 hours.

For a more spicy version, add a few sprinkles of hot, dried peppers into the soup.

Top bowls of hot soup with your favorite condiments such as tortilla chips, grated cheese, sour cream, salsa, avocado slices, or lime, etc.

Top off this dish by garnishing with slivers of soft corn tortillas.

To prepare the tortillas, cut them into strips, place on a cookie sheet sprayed with Pam, and bake in the oven until dry. (You can also use corn chips, but the tortilla slivers hold their crunch longer and are less salty.)

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