Charlene's Recipe

Spicy Chicken tortilla soup

Category: soup

Serves 8

1 Tbsp vegetable oil
1 cup chopped green bell pepper
1 cup chopped onion
2 cloves garlic, finely chopped
1 lb, 4 boneless, skinless chicken breast halves, about 4 oz each cut into bite size pieces
1 (24 oz) jar thick and chunky salsa
1 (2.25 oz) can sliced ripe olives
6 corn tortillas, cut into halves, divided
2 cups shredded Monterey Jack cheese; divided
1 cup sour cream

Preheat oven to 350 F.
Heat vegetable oil in a large skillet over medium high heat. Add bell pepper, onion and garlic; cook, stirring occasionally, for 2-3 minutes or until vegetables are tender.
Add chicken; cook, stirring frequently, for 3-5 minutes or until chicken is no longer pink. Stir in salsa and olives.
Place half of tortillas onto bottom of 9" square baking dish. Top with half of chicken mix and 1 cup cheese; repeat layers. Bake 20-25 minutes or until bubbly and cheese is melted. Serve with sour cream.