CHICKEN TACO SOUP

Chicken Taco Soup image

Provided by utahmomtotwo

Categories Clear Soup

Time 30m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 12

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10 ounces boneless skinless chicken breasts
3 garlic cloves, minced
3 1/2 cups canned tomatoes, diced
3 cups chicken broth
4 ounces green chilies, drained
15 ounces whole kernel corn, drained
1 teaspoon chili powder
1 corn tortilla
1 ounce monterey jack cheese, shredded
1/4 cup cilantro, minced
4 tablespoons fat free sour cream
1/2 cup green onion, chopped

Steps:

Cut chicken into small bite size pieces.
Cook chicken and garlic in large saucepan until chicken browns.
Add tomatoes, broth, green chilies, corn and chili powder.
Simmer for 20-30 minutes to allow flavors to blend.
Meanwhile preheat oven to 500.
Cut tortilla into small bite size strips.
Place strips on baking sheet and bake for 2-4 minutes or until strips brown.
Check strips often to make sure they don't overcook.
Set strips aside to cool.
To serve soup: ladle soup evenly into 4 bowls.
Top each bowl of soup with 1/4 of the tortilla strips, 1/4 oz cheese, 1 T cilantro, 2 tbsp green onions and 1 tbsp sour cream.