I know I've posted other recipes for chicken tortilla soup but this one is super easy and really good. Plus I got it at the Altoona UW-Extension office while I was trying to register for a Coon Forks camping weekend in July. I made it tonight and it was yummy.
6 corn tortillas (6 inch), divided
2 tsp oil., divided
1 large (or 2 small) boneless, skinless chicken breasts, cut into bite-size pieces
1 green bell pepper, diced
1 small onion, diced
1 cup salsa
2 cups frozen corn
1 cup cheddar cheese
2 cans (14 oz each) low-sodium chicken broth (I used the broth paste, not low sodium)
1/2 package taco seasoning mix
1- 15 oz can black beans, drained and rinsed
Heat oven to 400 degrees. Cut 2 tortillas into strips; toss with 1 tsp. oil. Spread in single layer on baking sheet. Bake 10-12 minutes or until crisp, stirring occasionally. Meanwhile, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken, green pepper and onion; cook and stir 5 minutes. Add chopped tortillas, broth, salsa, taco seasoning, corn and black beans. Bring to boil; simmer on medium-low heat 15 minuntes. Serve topped with cheese and tortilla strips.
They suggest you serve this with fresh fruit and skim milk. It makes 5 servings.
Ole!
