Super Fast Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I had this recipe at my brother and sister-in-laws house last week and it was amazing! Be sure to use mild salsa or it could have a little too much kick! From start to finish it takes only about 15-20 minutes and you have fresh homemade soup in about the same time it takes to heat up a frozen dinner. Serve with cheese quesadillas. Ingredients:
2 boneless skinless chicken breasts, cubed in 1/2 inch cubes |
2 quarts chicken broth |
1 (8 ounce) can corn or 1 ear of corn, with the corn cut off of the ear |
1 pint fresh mild salsa, from the refrigerated deli section |
4 -6 sprigs cilantro |
tortilla chips |
1 ripe sliced avocado |
Directions:
1. Place the chicken breast cubes and the broth in a small pot and heat over medium high heat until it just starts to boil. Don't over boil the chicken or it will turn rubbery and tough.
2. Cover the pot and lower the heat to low and simmer for 5-10 minutes.
3. Add the salsa and bring back to a simmer for 5 minutes.
4. Ladle into bowls, top with a handful of crushed tortilla chips, a slice of avocado and a couple of sprigs of cilantro.
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