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Chicken Tortilla Soup

Chicken Tortilla Soup
“I tasted tortilla soup at a restaurant and decided I could come up with an easy recipe to duplicate the taste at home,” writes Kim Seeger of Brooklyn Park, Minnesota.
8 ServingsPrep: 25 min. Cook: 15 min.

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

  • Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or
  • until a meat thermometer reads 170°.
  • 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.
  • Meanwhile, place tortilla strips on an ungreased baking sheet. Bake
© Taste of Home 2013

2 of 2

Chicken Tortilla Soup (continued)

Directions (continued)

  • at 350° for 12-15 minutes or until crisp. Serve with soup.
  • Yield: 8 servings (3 quarts).
Nutrition Facts: 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 starch.
© Taste of Home 2013