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Mexican Chicken Tortilla Soup
Delicious south of the border dish!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 365 kcal
Ingredients
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast cut into 1 in. pieces
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 7 oz. can chipotle chiles in adobo minced
- 1 8 ounce can diced tomatoes with green chilies
- 2 14 1/2 ounce cans reduced-sodium chicken broth
- 1 cup frozen corn
- 1/2 cup chopped fresh cilantro
- 4 cups baked corn tortilla chips
Instructions
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Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
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Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
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Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
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Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
Recipe Notes
To serve, place remaining chips in the bottom of individual bowls and ladle soup over top.