25 minutesDinner

Tortilla soup with chicken and corn

Makes: four servings
Makes: four servings

Ingredients

  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1 yellow onion
  • 4 cups chicken broth
  • 3 cups crushed tomatoes
  • ½ cup chopped green chile
  • 1 ¾ tsp chili powder
  • ¾ tsp cumin
  • ¾ tsp chopped oregano
  • 1 lb rotisserie chicken
  • ¾ lime
  • 2 oz multigrain chips
  • 1 ⅓ cups frozen corn

Steps

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion. Cook, stirring regularly, 2 to 3 minutes.

  2. Add chicken broth, crushed tomatoes, chopped green chile, chili powder, cumin and oregano. Season with salt and pepper to taste. Cover, reduce heat to a simmer, and cook 15 minutes.

  3. Meanwhile, shred rotisserie chicken. Juice lime. Break chips into pieces.

  4. When soup is ready, stir in rotisserie chicken, corn and 2 tbsp lime juice. Cook uncovered until corn is heated through, about 5 minutes.

  5. Divide soup into bowls and top with chips.