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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Hot-n-hearty soup filled with vegetables as well.

    Main Ingredient:

    chicken

    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 1 hour(s) 10 min

    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.

    Source

    Adapted from Southern Living

    Posted By:

    lweehunt

    Posted On:

    June 27, 2012

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