Total Time
30mins
Prep 10 mins
Cook 20 mins

I adapted this recipe from a couple others I had seen to fit my family better.

Ingredients Nutrition

Directions

  1. Cut chicken into small bite size pieces.
  2. Cook chicken and garlic in large saucepan until chicken browns.
  3. Add tomatoes, broth, green chilies, corn and chili powder.
  4. Simmer for 20-30 minutes to allow flavors to blend.
  5. Meanwhile preheat oven to 500.
  6. Cut tortilla into small bite size strips.
  7. Place strips on baking sheet and bake for 2-4 minutes or until strips brown.
  8. Check strips often to make sure they don't overcook.
  9. Set strips aside to cool.
  10. To serve soup: ladle soup evenly into 4 bowls.
  11. Top each bowl of soup with 1/4 of the tortilla strips, 1/4 oz cheese, 1 T cilantro, 2 tbsp green onions and 1 tbsp sour cream.
Most Helpful

5 5

This was awesome! I'm putting it into my regular line-up of fall and winter soups - very easy to put together and warms you from the inside out. For me, the cilantro absolutely makes this soup and I wouldn't skip it! I'll be making again, thanks for this light, easy, quick soup. Thanks for posting! Made for PAC Spring 2008.