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Mexican Tortilla Soup

Mexican Tortilla Soup

Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp Chili powder
  • 1 cn (15.25 oz.) libby’s whole kernel sweet corn, drained
  • 1 cn (14.5 oz.) diced tomatoes
  • 1 cn (14 oz.) chicken broth
  • 1 package (6 oz.) cooked chicken breast strips, diced
  • 4 corn tortillas
  • chopped cilantro and lime wedges, optional

Cooking Instructions

  1. In a large saucepan, heat oil and chili powder over medium heat just until it sizzling.
  2. Add corn, tomatoes, chicken broth, chicken and 1 cup water; simmer 5 minutes.
  3. While soup is cooking, heat tortillas in toaster oven or over a flame.
  4. Cut into strips or tear into small pieces and place in soup bowls; ladle soup over tortillas. If desired, sprinkle with cilantro and serve lime wedges for squeezing into soup.

Tip: For a spicier soup, increase amount of chili powder to taste.

 

This Recipe Provided by Libby’s
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