Happy Cinco de Mayo!!! I will be trying out this recipe tomorrow along with my Beef Enchilada Casserole. It looks very easy and I might also make some pepperjack quesadillas for dipping.
Mexican Tortilla Soup
1 tablespoon vegetable oil
1 pound boneless/skinless chicken breasts - cubed
1 red bell pepper - chopped
4 garlic cloves - minced
3 cans reduced sodium chicken broth
1 package (10 ounces) frozen corn
1/2 cup salsa
1/4 cup chopped cilantro
broken baked tortilla chips
sour cream (optional)
In a large dutch oven, heat oil over medium heat. Add chicken, bell pepper, and garlic and cook for 3 minutes, or until the chicken is browned. Stir frequently.
Stir in chicken broth, corn and salsa and bring to a boil. Reduce the heat to low. Cover and simmer for 5 minutes, or until the chicken is cooked through.
Stir in the cilantro and serve immediately. Serve topped with tortilla chips and sour cream.
*Be sure to come back Friday for Five Ingredient Fridays. Last weeks winner won a $10 Walmart Gift card.*
This post is being linked to:
Tempt My Tummy Tuesdays at Blessed With Grace
Kitchen Tip Tuesdays at Tammy's Recipes
Tasty Tuesdays at Balancing Beauty and Bedlam