Source: Adapted from College Cooking by Megan and Jill Carle (LINK)
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Makes: 4 servings
Total Time: 30 min
Ingredients:
6 corn tortillas
2 teaspoons canola oil
salt
1/2 pound boneless, skinless chicken breasts
1 (32-oz) container Mexican Tortilla flavored broth (Swanson brand)
1 cup water
1 cup salsa
1 (14-oz) can corn kernels
1 (15.25-oz) can black beans
1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400 degrees. Cut 2 of the tortillas into thin strips and place on a baking sheet. Toss the strips in 1 teaspoon of the oil and season with salt. Bake for 7 to 10 minutes, until crisp.
2. Chop the remaining 4 tortillas into small (1/4- to 1/2 inch) pieces.
3. Cut the chicken into bite-size pieces and place in a large saucepan with the remaining 1 teaspoon of oil. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add the broth, water, shopped tortillas, and salsa. Drain the both the corn and beans and add them both to the pan.
4. Bring the soup to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer for 15 minutes.
5. Ladle the soup into bowls and top with the cheese and crisp tortilla strips.
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| Tortilla Soup |
