Name: Tortilla Chicken Soup
Yield: serves 5 (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)
Ingredients: 4 teaspoons peanut oil, divided; 4 (4-ounce) skinless, boneless chicken thighs; 1 (4-ounce) skinless, boneless chicken breast; 7 1/2 cups sliced onion (about 3 medium); 1/2 cup chopped celery; 3 garlic cloves, chopped; 2 cups water; 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; 1 cup frozen whole-kernel corn; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 (28-ounce) can tomatoes, drained and chopped; 2 (5.25-ounce) cans chopped green chiles; 1 finely chopped pickled, seeded jalapeño pepper; 4 (6-inch) corn tortillas, cut into triangles; 5 tablespoons low-fat sour cream; Cilantro sprigs (optional)

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook 2 1/2 minutes on each side or until browned. Remove from pan. Cool slightly; coarsely chop. Add 1 teaspoon oil, onion, and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Stir in water and broth, scraping pan to loosen browned bits. Stir in chicken, corn, and next 5 ingredients (chili powder through jalapeño pepper). Bring to a boil; reduce heat and simmer 45 minutes.

Is Your Doctor Gaslighting You? Here's What to Do

9 Signs It's More Serious Than the Common Cold

How Your Period Changes During Your 20s, 30s, and 40s

Tortilla Chicken Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Tortilla Chicken Soup

Account

More