Monday, May 4, 2009

Mexican Tortilla Soup

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


Lisa@BlessedwithGrace said...

Love tortilla soup. Thanks.

Jen - Balancing Beauty and Bedlam said...

I love this one because it looks so healthy as well. Throw in the quesadillas and I am there. :)
Thanks for sharing with Tasty Tuesday.

Tasha said...

Sounds great and super easy! I'll have to try this!

Jerri - Simply Sweet Home said...

I love tortilla soup. Your recipe sounds great!

Emily @ Marvelous Recipes said...

We love practically anything tortilla and this soup sounds like a winner!