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Chicken-Corn-Tortilla Soup recipe

A hearty stew-like chicken soup made withonion, corn, green chiles and fresh cilantro, thickened withfresh corn tortillas and served topped with crispy crushed tortillachips and sour cream.

Recipe: Chicken-Corn-TortillaSoup

2 split chicken breasts
5 cups chicken broth
1 large onion, chopped
4 (6-inch) corn tortillas, coarsely chopped
1 (16-ounce) package frozen whole kernel corn
1 (4.5-ounce) can diced green chiles
1/2 cup sour cream
3 tablespoons chopped fresh cilantro
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
Toppings: crushed tortilla chips, sour cream, fresh cilantrosprigs

  • Bring first 4 ingredients to a boil ina Dutch oven or soup kettle. Cover, reduce heat, and simmer,stirring occasionally, 1 hour.
  • Remove chicken from Dutch oven, and coolslightly. Bone chicken, and chop meat.
  • Stir chicken, corn, and next 5 ingredientsinto broth mixture; cook 10 minutes or until thoroughly heated.
  • Serve with desired toppings.

    Makes 8 cups.

    Quick and Easy Chicken Tortilla Soup Recipe

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