Chicken Tortilla Soup
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Ingredients
  • 2 boneless, skinless chicken breasts, chopped
  • 1 medium yellow onion, diced
  • 1 red pepper, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon butter
  • One 14.5 oz. can diced fire-roasted tomatoes
  • One 10.5 oz. can low-fat cream of chicken soup
  • A 32 oz. container of low-sodium vegetable broth
  • One 10.5 oz can of corn
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried cilantro
  • ¼ teaspoon dried parsley
  • Garnish:
  • ½ cup cheddar cheese, shredded
  • 1 avocado, cubed
  • 10-12 tortilla chips, broken
  • 2 tablespoons fresh cilantro, finely cut
Instructions
  1. Start by melting the butter in a dutch-oven on medium heat.
  2. Once melted, toss in the chicken pieces and gently brown.
  3. When chicken is browned, add the red pepper and onion and continue to cook until the onions are translucent - about 5 minutes.
  4. Stir in the minced garlic.
  5. Add the tomatoes, cream of chicken soup, broth and corn and stir until well combined.
  6. Add the remaining 5 ingredients to season the soup and stir.
  7. Allow the soup to come to a boil.
  8. Once boiling, reduce the heat to low and continue to simmer for 25-30 minutes.
  9. Serve and garnish soup to taste.
Recipe by Today I Might... at http://www.todayimight.com/food/chicken-tortilla-soup/