Looking for a last-minute meal? Easy and satisfying, this one-pot soup fulfills the craving for a terrific homemade dish.
Holly Clegg’s Chicken Tortilla Soup
Makes 8 (1-cup) servings
1 onion, chopped
1 teaspoon minced garlic
1 red bell pepper, seeded and chopped
3 corn tortillas, cut into small pieces
5 cups fat-free chicken broth, divided
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
2 cups shredded skinless rotisserie chicken breast
1 cup frozen corn
1 (4-ounce) can green chilies
1 cup red enchilada sauce
In large nonstick pot coated with nonstick cooking spray, sauté onion, garlic, and bell pepper until tender. Add tortillas and about 1 cup chicken broth, stirring until tortillas are soft and blend into soup
Add remaining chicken broth and remaining ingredients. Bring to boil, reduce heat, and simmer 15 minutes.
Terrific Tip: Using corn tortillas in the soup thickens it and adds tons of flavor. Serve soup with chopped green onion, cheese, avocado, and tortilla strips.
Make tortilla strips while soup is cooking.
6 8-inch flour or corn tortillas
Preheat oven 350°F. Coat baking pan with nonstick cooking spray.
Cut tortillas into thin strips. Spread on prepared pan and bake 15-20 minutes or until lightly browned. Keep strips in zip lock bags.
Terrific Tip: Use kitchen scissors to easily cut tortillas strips.
Holly Clegg guarantees delicious food with a southern influence on her blog, Healthy Cooking with Holly. She uses everyday ingredients to make healthy cooking – with cancer – simple.