Chicken Tortilla Soup
Easy cooking, just 20 minutes!
Servings: 6 people
Ingredients
- 2 cartons (32 ounces) chicken broth
- 1 can (14-1/2 ounces) crushed tomatoes undrained
- 1 can (14-1/2 ounces) petite diced tomatoes
- Cooked rotisserie from the supermarket. I use just the breasts. About 1 breast and a half and shred them to my liking.
- 1 onion chopped
- green chilies to taste, chopped
- 1 garlic clove minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 can Green Giant White Shoepeg corn
- minced fresh cilantro to taste for garnish
- tortilla strips for topping
- shredded Mexican cheese blend for topping
Instructions
- Shred the chicken breasts. Set aside.
- In a large saucepan, combine all ingredients except the cilantro, tortilla strips and cheese.
- Bring to a boil.
- Reduce heat; cover and simmer for 20 minutes.
- Top with tortilla strips, cheese and cilantro as desired.