A classic favorite, this tortilla soup recipe is delicious and light, and is sure to warm them from the inside out!

Easy Tortilla Soup with Chicken

2 (about 8 ounces total) boneless, skinless chicken breast halves, cooked
8 cherry tomatoes, halved
1 zucchini, trimmed and halved
1 carrot, peeled and quartered
1/2 green bell pepper, halved
1/2 to 1 jalapeño chile, seeded
2 large cloves garlic, peeled
4 cups water
1 tablespoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1/2 cup frozen whole-kernel corn
1 1/2 teaspoons ground cumin
2 cups tortilla strips or chips
1/2 cup sour cream (optional)
1/4 cup chopped fresh cilantro (optional)

1. Place chicken in food processor; cover. Process until coarsely chopped; remove and set aside.
2. Place tomatoes, zucchini, carrot, bell pepper, jalapeño and garlic in food processor; cover. Process until coarsely chopped; place in medium saucepan. Stir in water and bouillon. Bring to a boil; reduce heat to medium. Cook, stirring occasionally, for 15 minutes. Add chicken, corn and cumin; cook, stirring occasionally, for 10 minutes.
3. Serve with tortilla strips, sour cream and cilantro.

Makes 4 servings.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 30 mins

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.