If you are celebrating Hispanic Heritage Month in September or if you just want a terrific Southwestern-flavored soup to make for the fall, you will find this Chicken Tortilla Soup recipe to be a keeper. It features corn tortillas, chunky salsa, corn and chicken for a spicy soup that fills your tummy with warm! Throw on top some shredded cheddar cheese for a creamy taste and some baked tortilla strips for crunch, and you have a wonderful entrée or accompaniment for a taco, burrito or sandwich. To speed your preparation along, you can used pre-cooked oven-roasted chicken chunks instead of cooking chicken breasts yourself.
This soup will make you click your castanets and say, “Ole”!
Chicken Tortilla Soup
6 corn tortillas (6 inch), divided
1-1/2 teaspoon of oil, divided
1/2 pound of boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14-1/2 oz. each) of chicken broth
1 cup of chunky medium salsa (if you want your soup very spicy, you can choose a chunky spicy salsa.)
1 cup of frozen corn
1 cup of shredded cheddar cheese
Heat your oven to 400°F.
Cut two tortillas into strips; toss them with 1/2 teaspoon of oil. Spread them in a single layer on baking sheet. Bake 10 to 12 minutes or until crisp, stirring occasionally.
Cook the corn according to the package and measure out one cup.
Meanwhile, finely chop the remaining tortillas. Heat the remaining oil in a large saucepan on medium-high heat. Add chicken; cook and stir five minutes. Add the chopped tortillas, broth, salsa and corn. Bring the soup to a boil; simmer it on medium-low heat for fifteen minutes.
Serve the soup topped with shredded cheddar cheese and the tortilla strips you saved out.
This recipe only takes about fifteen minutes to make and the soup should be ready in forty minutes. This recipe should yield six servings of about a cup each.
For another easy Latino recipe, check out this recipe for Walking Tacos.