Chicken Tortilla Soup

Serves: 10
Total Calories: 560


2 1/2 cloves garlic, minced
4 1/2 cups chicken broth
5 cups mild, chunky style salsa
25 ounces chicken breasts (fully cooked and carved)
22 ounces corn, whole kernel, undrained
3 3/4 cups tortilla chips, , crushed
1 1/4 cups shredded mozzarella cheese
1 teaspoon oil
3/4 cup water


1. Cut chicken breasts into bite sized pieces.
2. In a large saucepan, heat 1 tsp. of cooking oil over medium heat, after the oil starts to sizzle, add the minced garlic and cook until it's tender. Then add the chicken broth, water, and salsa.
3. Stir in the chopped chicken and corn. Bring to a boil.
4. Reduce heat to medium low and place a cover over the saucepan for about 5 minutes.
5. Remove from burner mix in the tortilla chips and cheese. Serve.

Nutritional Facts:

Serves: 10
Total Calories: 560
Calories from Fat: 89

This Chicken Tortilla Soup recipe is from the Cook'n in College Cookbook. Download this Cookbook today.

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