Chicken Tortilla soup has always been a favorite of mine. Every time my mom would make it, I would devour bowl after bowl. Never in a million years did I think that I could make it (mostly because I could barely make anything in a kitchen). But this easy recipe and my pre-cut veggies made it super simple! It was the perfect meal to cook for Steven because it was fast (so I could spend more time with him), but also delicious (I think he was impressed with my cooking skills!).
Chicken Tortilla Soup
modified from the Hungry Girl cookbook
- 3 cups chicken broth
- 4 ounces cooked chicken breast
- 1 can diced “fire-roasted” tomatoes, undrained
- 1 can sweet corn kernels
- 1/2 cup chopped onion
- 1 can mild green chilies, drained
- 1 tablespoon lime juice
- 1 packed of fajita seasoning
- 1 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
Toppings: Shredded cheddar cheese, cilantro, olives, sour cream, tortilla chips
In medium pot sprayed with non-stick spray, cook onions, garlic, spices and seasoning on medium heat for 8 minutes
Add chicken broth and bring to boil. Simmer for 10 minutes
Add corn and diced tomatoes. Cook for 5 minutes
Add chicken, chilies, and lime juice. Stir for 2 minutes.
Makes four servings.
Easy and super delicious! Next time I am going to double the recipe so I can have more leftovers for the week’s lunches/dinners.