Southwestern Chicken Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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With Fall & Winter around the corner this soup will become a great staple in your home. You can even double the recipe and freeze for future meals. The spices really liven up this filling soup. Recipe By: Anne S TOH Ingredients:
1 (49 1/2 ounce) can chicken broth |
1 (14 1/2 ounce) can crushed tomatoes, undrained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 lb boneless skinless chicken breast, cut into 1/2inch cubes |
1 large onion, chopped |
1/3 cup fresh cilantro, minced |
1 (4 ounce) can green chilies, chopped |
1 garlic clove, minced |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
3 cups frozen corn, thawed |
1 cup mexican blend cheese, shredded |
baked corn tortilla chips |
Directions:
1. in a large saucepan, combine the first 12 ingredients.
2. bring to a boil, reduce heat, cover and simmer for 1 hour.
3. add corn, cook 10 minutes longer.
4. top each serving with tortilla chips, sprinkle with cheese.
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