CHICKEN TACO SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken Taco Soup image

Make and share this Chicken Taco Soup recipe from Food.com.

Provided by utahmomtotwo

Categories     Clear Soup

Time 30m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 12

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.

Nutrition Facts : Calories 308.9, Fat 6.2, SaturatedFat 2.4, Cholesterol 49.2, Sodium 1310.7, Carbohydrate 39.4, Fiber 5.5, Sugar 11.6, Protein 28.6

There are no comments yet!