Scott's Recipe

Soup - Hearty Chicken Tortilla

Category: Chili, Chowders, Soups & Stews

4 corn tortilla, cut into thin strips
1 1/4 lbs skinless, boneless chicken breast halves, cut into 1" pieces
3 1/2 cups chicken broth
1 tsp ground cumin
1/2 cup uncooked long grain white rice
1 can (11oz) mexican style corn (with red and green peppers), drained
1 cup chunky salsa - mild
1 Tbsp cilantro - chopped
2 Tbsp fresh lime juice


1. Heat the oven to 425°F. Place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray. Bake for 10 minutes or until the tortilla strips are golden.
2. Spray a 6-quart saucepot with vegetable cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.
3. Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
4. Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with the tortilla strips.

*****Recipe Tip*****
Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.