Quick Tex-Mex Chicken Tortilla Soup
Category
Dress Up the Ordinary
Servings
4
For a fast, flavorful family meal, this tortilla soup is a go-to recipe. Filled with fresh veggies and south-of-the-border zest, it's sure to be a hit.
Ingredients
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1 can (14 1/2 ounces) diced tomatoes with their juices
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1 can (4 ounces) chopped mild green chiles
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1 1/2 ounces Glace de Poulet Gold® diluted in 3 cups hot water
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2 cups mixed chopped vegetables of your choice (broccoli, cauliflower, corn, carrots, red or green bell pepper)
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1 teaspoon ground cumin
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1 1/2 cups chopped cooked chicken breast
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3 tablespoons chopped fresh cilantro
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1 tablespoon fresh lime juice
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Salt
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Ground black pepper
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Crumbled tortilla chips
Methods/Steps
Combine the tomatoes, chiles, diluted Glace de Poulet Gold®vegetables, and cumin in a large saucepan and bring the mixture to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 10 minutes.
Stir in the chicken and cook a couple of minutes more, until heated through. Stir in the cilantro and lime juice and season the soup to taste with salt and pepper.
Divide the soup among 4 warm bowls and serve it topped with a handful of crumbled tortilla chips.
Additional Tips
For a rich chicken flavor, try cooking the chicken for this recipe in your Crockpot with 3/4 cup of water and a 1 1/2-ounce package of More Than Gourmet Jus de Poulet Lié Gold® or Veggie-Glace Gold®.
Filed in:
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Easy Family Recipes,
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