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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Ruth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless, skinless chicken breast halves, cut into 1" pieces
1/4 tsp salt
3 tbs oil
2 scallions, chopped
1 can (14.5 oz) lower sodium chicken broth
1 can (14.5 oz) petite diced tomatoes with chipotle chilies
1/2 c frozen corn kernels, thawed
4 (5") corn tortillas cut into 1/2" wide strips (or prepared tortilla strips)
1/3 c chopped fresh cilantro
2 tsp grated lime zest
2 tabs fresh lime juice
1 c shredded Cheddar cheese
1 avocado, pitted, peeled, cut into 1/2 " chunks
Directions:
Directions:
1. Sprinkle chicken with salt. In large pot, heat 1 tbs oil over medium heat.
Add chicken; cook, sitiring occasionally until lightly browned (4 - 5 min). Transfer to plate.
2. To same pot, add scallions; over medium heat; cook, stirring, 1 minute.
3. Add broth, tomatoes with juice, 1 1/2 c water, corn, and chicken.
4. Bring to boil; reduce to medium low; cook until chicken is no longer pink inside (7-8 min).
5. Meanwhile, in 10" skillet, heat remaining 2 tbs oil over medium heat. Add tortilla strips in two batches. Cook, stirring occasionally, until crisp and golden (2-3 min). Drain on paper towels.
6. Remove soup from heat; stir in cilantro, zest, and juice.
7. Serve with tortilla strips, cheese, and avocado.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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