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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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âI tasted tortilla soup at a restaurant and decided I could come up with an easy recipe to duplicate the taste at home,â writes Kim Seeger of Brooklyn Park, Minnesota. Ingredients:
1-1/4 pounds boneless skinless chicken breasts |
1 cup chopped onion |
1 teaspoon minced garlic |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (28 ounces) crushed tomatoes |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (8 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 can (4 ounces) chopped green chilies |
2 teaspoons chili powder |
1 teaspoon ground cumin |
3/4 teaspoon dried oregano |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 corn tortillas (6 inches), cut into 1/2-inch strips |
Directions:
1. Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
2. In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
3. Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).
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