Tuesday, November 3, 2009

Chicken Tortilla Soup, from Gael

Chicken Tortilla Soup, from Gael

6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (Can use pre-cooked chicken of any kind)
2 cans (14 oz. each) chicken broth
1 cup salsa
1 cup frozen corn
1 cup shredded Cheddar Cheese

HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.

Gael first made this Nov. 1, 2010, a cold rainy day in Seattle. Really easy and good soup to put together on a rainy night. You can control the spiciness by the kind of salsa you buy, and you can also add more salsa if you like.

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