This is one of my husband's favorite soups...and it's diabetic approved! The family loves the flavors. I will sometimes finish this soup off in a crockpot. That way everyone is guaranteed a hot bowl of soup.
Mexican Tortilla Soup
1 tablespoon vegetable oil
1 lb boneless,skinless chicken breast, cut into 1/2 inch chunks
1 red bell pepper, coursely chopped
3 garlic cloves, minced
3 cans (14.5 ounces each) ready to use reduced sodium chicken broth
1 package (10 oz) frozen whole kernal corn
1/2 cup salsa
chopped fresh cilantro
broken up backed tortilla chips
In a deep pot heat the oil over medium heat. Add the chicken, bell pepper, and garlic. Cook for about 3 minutes or until the chicken is browned on the outside, stirring frequently.
Sitr in the chicken broth, corn and salsa: bring to a boil. Reduce the heat to low, cover and simmer for 5 minutes or until the chicken is no longer pink.
Serve in bowls, sprinkle with cilantro and tortilla chips.
No comments:
Post a Comment