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chile Chicken Tortilla Soup 1 (14 1/2 Ounce) Can Chicken Broth
1 (14 1/2 Ounce) Can Mexican-style Diced Tomatoes, Undrained
1 (4 1/2 Ounce) Can Diced Mild Green Chiles, Undrained
1 (12 To 16 Ounce) Can Corn, Drained
1 (10 To 12 Ounce) Can Chicken Breast, Drained
2 Tablespoons Chopped Fresh Cilantro
1 Cup Coarsely Crumbled Tortilla Chips, Preferably Unsalted in A Medium Saucepan, Bring The Broth, Tomatoes And Chiles To A Boil. Stir In Corn; Reduce Heat, Simmer 2 Minutes. Add Chicken, Stirring Gently To Keep Pieces From Breaking Up Too Much. Add Cilantro. Simmer 1 Minute Until Heated Through. ladle Into Bowls And Sprinkle With Tortilla Chips, Stirring The Chips Into The Hot Soup. |
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