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)
- Place chicken in food
processor; cover. Process until coarsely chopped; remove and
set aside.
- 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.
- 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.
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