Our soup with help you warm right up from the cold fall day!
Cheesy Chicken Tortilla Soup
Prep: 45 minutes
Cook: 4 hours
Serves: 8
- 1 1⁄2 lbs. Open Acres® Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
- 2 cans (14 oz. each) Our Family® Less-Sodium Chicken Broth
- 1 1/3 cups Our Family® Tomato Purée
- 1 can (10 oz.) Our Family® Diced Tomatoes with Green Chiles
- 2 garlic cloves, minced
- 1 bay leaf
- 1 large Open Acres® Yellow Onion, diced
- 2 cups Our Family® Frozen Corn
- 3 tbsp. fresh lime juice
- 2 tsp. Our Family® Ground Cumin
- 1 tsp. Our Family® Chili Powder
- 1 tsp. Our Family® Kosher Salt
- 1⁄4 tsp. Our Family® Ground Black Pepper
- 8 tsp. Our Family® Cayenne Pepper
- 5 (6-inch) soft corn tortillas
- 2 cups Our Family® Shredded Mexican Cheese Blend
- Chopped fresh cilantro leaves for garnish
- Yellow or blue corn tortilla chips for garnish (optional)
1. In 4-quart slow cooker, combine all ingredients except tortillas, cheese, cilantro and chips. Cover and cook on high 4 hours, stirring occasionally. Remove and discard bay leaf.
2. Meanwhile, preheat oven to 375°. Stack tortillas and use a pizza wheel to cut into 1⁄2-inch strips. Place strips on rimmed baking pan. Bake 5 minutes; stir strips and bake 5 minutes longer or until crisp. Ladle soup into bowls. Sprinkle each with cheese and tortilla strips. Serve garnished with cilantro along with tortilla chips, if desired.
Approximate nutritional values per serving (without yellow or blue corn chips): 310 Calories, 15g Fat (5g Saturated), 80mg Cholesterol, 662mg Sodium, 25g Carbohydrates, 3g Fiber, 23g Protein
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