Soup: Chicken Tortilla Soup
Source of Recipe
womansday.com
List of Ingredients
4 corn tortillas, halved, then cut crosswise in narrow strips
2 cans (14.5 oz each) chicken broth
1 medium zucchini, cut in 3/4-in.-thick half-rounds
1/2 tsp each minced garlic and ground cumin
1 cup corn
1 can (16 oz) red kidney beans, rinsed
1 1/2 cups large shreds cooked chicken
1 large ripe tomato, cut in 1-in. chunks
1/2 cup chopped cilantro
Recipe
1. Coat a 5- to 6-qt pot or Dutch oven with nonstick spray; heat over medium heat. Add tortilla strips and cook 5 minutes, turning occasionally, until lightly toasted. Remove to a paper towel or plate.
2. Add broth, zucchini, garlic and cumin to pot; bring to a boil. Reduce heat, cover and simmer 3 minutes, or until zucchini is crisp-tender.
3. Stir in tortilla strips, corn and beans; continue to simmer 2 minutes until tortillas soften. Stir in remaining ingredients; heat through.
Serves 4
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