Mexican Tortilla Soup
Summary
 | |
| Yield | |
|---|---|
| Prep time | 5 minutes |
Description
Mexican Tortilla Soup
Ingredients
- 1 tbsp vegetable oil
- 1 tsp Chili powder
- 1 cn (15.25 oz.) Libby’s whole kernel sweet corn, drained
- 1 cn (14.5 oz.) diced tomatoes
- 1 cn (14 oz.) chicken broth
- 1 package (6 oz.) cooked chicken breast strips, diced
- 4 corn tortillas
- chopped cilantro and lime wedges, optional
Instructions
In a large saucepan, heat oil and chili powder over medium heat just until it sizzling. Add corn, tomatoes, chicken broth, chicken and 1 cup water; simmer 5 minutes. While soup is cooking, heat tortillas in toaster oven or over a flame. Cut into strips or tear into small pieces and place in soup bowls; ladle soup over tortillas. If desired, sprinkle with cilantro and serve lime wedges for squeezing into soup.
Tip: For a spicier soup, increase amount of chili powder to taste.
