.....and came from the Kraft Foods website (which, by the way, has some pretty decent recipes when you're in a hurry). It's been chilly around here, so we've been eating a lot of soup and stews. I wanted something to do with a pound of chicken. I had to double the recipe so that we'd have leftovers for my lunch for a day or two!
Chicken Tortilla Soup
(Serves 4)
6 corn tortillas (6-inch), divided
1-1/2 tsp oil, divided
1/2 lb boneless, skinless chicken breasts, cut into bite-sized chunks
2 cans (14 oz each) chicken broth
1 cup thick and chunky salsa
1 cup frozen corn
1 cup shredded cheddar
Preheat oven to 400 degrees. Cut 2 of the tortillas into strips; toss with 1/2 tsp of the oil. Spread in single layer on baking sheet. Bake 10-12 minutes, or until crisp, stirring occasionally.
Meanwhile, finely chop remaining 4 tortillas. Heat remaining 1 tsp oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 minutes. Add chopped tortillas, broth, salsa and corn. Bring to boil; reduce heat to medium-low and simmer 15 minutes.
Ladle into serving bowls; top with cheese and tortilla strips.
Note from MamaT: Making this a second time, I would cut my chicken pieces smaller than I did--my pieces were too large. Cut smaller than you think--or even cook the chicken and shred before adding everything else. Whatever. Both my guys LOVED this soup, and it immediately went into the "make it again" book. And it is speedy, something we can all use some days.
