Chicken Tortilla Soup
What better way to warm up from the cold, winter temps than with a big bowl of creamy, chicken tortilla soup?
Zesty Italian Dressing
14 1/2 oz cans
boneless, skinless chicken breasts
(it's ok if frozen)
15 oz cans
tortilla strips (or coarsley crushed chips)
shredded Monterrey Jack cheese
peeled, pitted and chopped
Mix dressing and garlic in large saucepan; cook on medium-high heat 1 minute, stirring occasionally. Gradually add broth and water, stirring until well blended.
Add chicken. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through.
Remove chicken from broth mixture; cool slightly. Pour broth through a fine-mesh strainer and return broth to pan.
Shred chicken and return to pan. Stir in tomato sauce. Cook on medium-high heat until heated through, stirring occasionally.
Ladle soup into bowls and add toppings, as desired.
*If you like your tortilla soup less “broth-y” and more “tomato-y”, add an extra can of tomato sauce!
Tried this recipe?