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Southwestern Chicken Soup Recipe

  • 252minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 can (32 ounces) reduced-sodium chicken broth plus 1 can (14-1/2 ounces) reduced-sodium chicken broth 1 can (14-1/2 ounces) crushed tomatoes, undrained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes 1 large onion, chopped 1/3 cup minced fresh cilantro 1 can (4 ounces) chopped green chilies 1 garlic clove, minced 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper 3 cups frozen corn, thawed Tortilla chips 1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese. Yield: 8 servings.

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