Chicken Tortilla Soup Recipe
4 CHI-CHI’S® 6 inch Fajita Tortilla, cut into thin strips
3 cups water
1 (16-ounce) jar CHI-CHI’S® Thick & Chunky Salsa Mild
3 Herb-Ox® Chicken Bouillon Cubes
1 (1.25-ounce) package CHI-CHI’S® Taco Seasoning Mix
2 (10-ounce) cans Hormel® Chunk Breast of Chicken, drained and flaked
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can whole kernel corn with red and green bell peppers, drained
Heat oven to 400°F.
Place tortilla strips on baking sheet; lightly coat strips with cooking spray. Bake 5 to 6 minutes or until crisp.
Meanwhile, in large saucepan, stir together water, salsa, bouillon and taco seasoning over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cook 5 minutes.
Add chicken, beans and corn to saucepan. Cook 10 to 12 minutes or until soup is hot and flavors are blended. Ladle into warm bowls; top with tortilla crisps. Garnish with sour cream, if desired.
I received this information from Hormel, as part of my membership of the Hormel Family Blogger Program.