Serves: 10
Total Calories: 110
1. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is translucent, about 2 minutes.
2. Transfer onion and garlic to stock pot, adding MORNINGSTAR FARMS MEAL STARTERS CHIK'N STRIPS, mexi-corn, both cans of tomatoes, green pepper, vegetable broth, cumin and chipotle chili.
3. Heat soup over high heat until it reaches a boil. Reduce heat to simmer. Simmer 10 minutes.
4. Stir in fresh cilantro. Ladle into soup bowls. Garnish with crushed tortilla chips, if desired.
This Southwest Chik'n & Vegetable Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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