TLC Cooking "Tortilla Soup"

Tortilla Soup

PREP TIME 20 minutes
COOK TIME 30 minutes

YIELD 10 servings (1 cup each)
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A colorful, hearty soup with chicken and vegetables topped with tortilla chips

INGREDIENTS

3	can (14.5 oz each) chicken broth
2	Cup shredded cooked chicken
1	Cup drained canned whole kernel corn
2	clove garlic, finely chopped
1	can (14.5 oz ea) Hunt's® Petite Diced Tomatoes with Mild Green Chilies, undrained
1	large onion, chopped (1 large = 1 cup)
1	*serving Shredded Cheddar cheese, sliced green onions, cilantro sprigs and diced avocado, optional
1	medium green bell pepper, chopped
1	medium red bell pepper, chopped
2	Tablespoon Pure Wesson® Vegetable Oil
1/4	Teaspoon salt
1/4	Teaspoon ground cumin
1/4	Teaspoon ground black pepper
2	Cup tortilla chips, broken (2 cups = 4 oz)

PREPARATION:

Heat oil in large saucepan over medium-high heat 1 minute. Add onions, bell peppers and garlic; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.
Add broth and tomatoes with their liquid. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt and pepper. Simmer, uncovered, 10 minutes.
Ladle hot soup into serving bowls. Top with tortilla chips. Add cheese, onions, cilantro and avocado, if desired.

This recipe appears in: Soups

NUTRITIONAL INFORMATION:

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