Chicken Tortilla Soup
What better way to warm up from the cold, winter temps than with a big bowl of creamy, chicken tortilla soup?
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Servings: 6 servings
Ingredients
- 2 Tbsp Zesty Italian Dressing
- 2 cloves garlic, minced
- 2 14 1/2 oz cans chicken broth
- 1-1/2 cups water
- 1-1/2 lbs boneless, skinless chicken breasts (it's ok if frozen)
- 2 15 oz cans tomato sauce
- 4 cups tortilla strips (or coarsley crushed chips)
- 1/2 cup shredded Monterrey Jack cheese
- 1/3 cup sour cream
- 1 large avocado, peeled, pitted and chopped
- 2 Tbsp cilantro, chopped
Instructions
- 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.
Notes
*If you like your tortilla soup less “broth-y” and more “tomato-y”, add an extra can of tomato sauce!
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