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Chicken Corn Tortilla Soup
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Brief Description
Hot-n-hearty soup filled with vegetables as well.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Mexican
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Prep Time: 10 min(s)
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Cook Time: 70 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Love this and always add additional veggies as I have available (green beans or broccoli - finely chopped, or even spinach pureed with the tomatoes is lovely). Using fresh corn kernels cut off the cob is lovely in place of frozen kernels, too. For green chiles, can use a frozen tub of Hatch green chiles mild, if preferred.
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Posted By: lweehunt
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Posted On: Jun 27, 2012
Number of Servings:
Ingredients:
- 4 - chicken breasts skinless, boneless
- 5 cups - chicken broth
- 1 cups - white wine
- 1 - large onion chopped
- 4 - corn tortillas 6-inch, chopped
- 16 ounces - frozen whole kernel corn
- 4 1/2 ounces - chopped green chiles
- 1 cans - black beans
- 1 - zucchini chopped
- 1 - yellow squash chopped
- 1 cans - diced tomatoes
- 3 tablespoons - fresh cilantro
- 1/2 teaspoons - garlic salt
- 1/4 teaspoons - ground red pepper
- - crushed tortilla chips optional topping
- - chopped avocado optional topping
- - fresh cilantro sprigs optional topping
- - sour cream optional topping
Directions:
Bring first 5 ingredients to a boil in a Dutch oven or soup kettle. Cover, reduce heat, and simmer, stirring occasionally, 1 hour.
Remove chicken from Dutch oven and cool slightly. Chop meat.
Stir chicken, corn, and and remaining ingredients into broth mixture; cook 10 minutes or until thoroughly heated. Serve with desired toppings.
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