Chicken Tortilla Soup

iVillage Member
Registered: 07-23-2003
Chicken Tortilla Soup
Mon, 07-27-2009 - 11:14am
Chicken Tortilla Soup

1 Tbsp. butter
2 Tbsp. olive oil, divided
1 frozen pkg. multicolor julienned bell peppers
1 cup chopped onion
1/2 tsp. cilantro
2 cans - 14 oz. - chicken broth
2 tsp. crushed garlic
2 cups cooked diced chicken
1 cup salsa
1 can (14 1/2 oz.) petite diced tomatoes w/ juice
1 can, drained, mild chilies
1 cup whole kernel corn
corn tortillas - cut 2 to 3 in 1/2" strips
Mexican blend shredded cheese
sour cream, optional

Melt butter with 1 Tbsp. oil in lg. saucepan over medium heat. Add peppers, onion, chilies & garlic and cook for 3 to 4 min. or until tender. Stir in corn, chicken, tomatoes, broth, salsa & corn. Bring to a boil. Reduce heat to low and cook for 5 minutes.

Heat 1 Tbsp. oil in med. skillet over med. high heat. Add tortilla strips and cook, turning frequently with tongs, for 2 to 4 minutes or until light golden brown and crisp. Remove from skillet and place on paper towels to drain.

Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream. Use extra tortillas to scoop up soup, etc.

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