Hearty Chicken Tortilla Soup

*Note: The pictured bowl of soup has additional add ins of 1 roasted red pepper and 1 can of diced tomatoes, so it appears more "red" than only using the ingredients below. And, of course, I forgot to top it with the tortilla strips for the pic.*


prep time
20 min
total time
40 min
makes
8 servings, about 1-1/4 cups each

12 corn tortillas (6 inch), divided
2 1/2 tsp. oil, divided
1 medium onion, chopped
1 small can green chiles, chopped (optional, will add some heat)
2 cloves garlic, minced
1 1/2 tsp salt, divided
1/2 tsp pepper
1 lb. boneless skinless chicken breasts
4 cans (14 oz. each) chicken broth
1 cup Chunky Medium Salsa (can use Mild or Hot- to taste)
2 cups frozen corn (or 2 cans, drained)
1 1/2 cups Shredded Cheddar Cheese
Fresh Cilantro (optional for garnish)


HEAT oven to 400°F.

CUT 4 tortillas into 1"x3" strips and toss with 1/2 tsp. oil and 1/2 tsp salt. Spread in single layer on baking sheet.
Bake strips for 10-12 min. or until crisp, stirring occasionally.

While the strips are cooking, finely chop the remaining 8 tortillas, chop the onion, and mince the garlic. Heat remaining oil in large saucepan on medium-high heat. Season chicken breasts with the remaining salt and pepper and add the chicken to the skillet. Brown on both sides making sure chicken cooks through. Remove chicken from pan and add in the onion. Once onion starts to become tender add garlic and cook 2 minutes; stirring often to prevent the garlic from burning. Once all vegetables are tender add the finely chopped tortillas to the vegetable mixture in the pan. Toss to coat with any left over drippings/oil. Remove pan from heat.
Chop chicken into bite size chunks.
In large soup pot add broth, corn, chilies (if using), salsa, and chicken and bring to a boil.
Once soup reaches a boil, turn heat down to medium low and add vegetable/tortilla mixture and simmer for 20 minutes.

Serve topped with the tortilla strips, cheese, and Cilantro (if using).

This soup keeps well in the refrigerator all week (if it lasts that long!)
It is a favorite of my husbands. He heats it up in the morning and takes it to work in a thermos.

There are many possibilities with this soup! It lends itself to interpretation quite well. Try adding your favorite "Mexican ingredients" and make it your own.

Some stir in ideas:
canned black beans (drained and rinsed), canned green chillies (chopped), jalapeno slices, chopped tomatoes, fresh cilantro, lime juice.