Hearty Chicken Tortilla Soup
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
60
Spice
57
Sweetness
40
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Spray a 6-quart saucepot with cooking spray
2
Heat over medium-high heat for 1 minute
3
Add the chicken to the saucepot
4
Cook until it's browned, stirring often
5
Stir the broth, cumin and rice in the saucepot
6
Heat to a boil
7
Reduce the heat to low
8
Cover and cook for 20 minutes
9
Stir the corn, salsa, cilantro and lime juice in the saucepot
10
Cook until the rice is tender
11
Top each serving of soup with Crisp Tortilla Strips
12
Crisp Tortilla Strips: Heat the oven to 425 degrees F
13
Cut 4 corn tortillas into thin strips and place them on a baking sheet
14
Spray with cooking spray
15
Bake for 10 minutes or until golden
16
Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish