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Chicken Tortilla Soup


Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
Makes about 8 (1 cup) servings
1 tbsp. Olive oil
1/2 lb. boneless, skinless chicken breast, diced
1 can (10 3/4 oz.) Condensed Cream of Chicken Soup
1 can (11 oz.) Condensed Fiesta Nacho Cheese Soup
1 can (14.5 oz.) Chicken Broth
1 can (14.5 oz.) Hunt's Diced Tomatoes with Sweet Onions
1 can (15.25 oz.) Whole Kernel Sweet Corn, drained
1 can (4 oz.) Diced Green Chilies, drained
2 cups Mexican style shredded cheese, divided
2 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh chives
Yellow corn tortilla chips
Garnish: Dollop of sour cream, salsa, diced onion, additional fresh cilantro or chives, etc.
For a spicier soup, add chili powder, to taste.
In a Dutch oven over medium-high heat, cook chicken in olive oil until done, about 5 minutes. Add all canned ingredients. Blend well, and simmer for 10 minutes. Stir in 1 cup of the cheese, and the fresh herbs. Continue cooking for another 5 to 10 minutes, until cheese is melted, and soup is heated through.

To serve, crush some tortilla chips into bowl, sprinkle with a little cheese, then ladle the hot soup over top. Garnish with a dollop of sour cream, and toppings of your choice.
Nutrition Facts:
An Original Recipe by Kimberley Bevins
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