 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
I adapted this recipe from a couple others I had seen to fit my family better. Ingredients:
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 |
Directions:
1. Cut chicken into small bite size pieces.
2. Cook chicken and garlic in large saucepan until chicken browns.
3. Add tomatoes, broth, green chilies, corn and chili powder.
4. Simmer for 20-30 minutes to allow flavors to blend.
5. Meanwhile preheat oven to 500.
6. Cut tortilla into small bite size strips.
7. Place strips on baking sheet and bake for 2-4 minutes or until strips brown.
8. Check strips often to make sure they don't overcook.
9. Set strips aside to cool.
10. To serve soup: ladle soup evenly into 4 bowls.
11. 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.
|
|