Mexican Tortilla Soup

Submitted by United Church of God on Wed, 2011-05-25 15:59
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Description

A hearty and slightly spicy chicken and potato soup.

Summary

Yield
Servings
Source

Carol Miles, Florence, SC

Prep time45 minutes

Ingredients

12Ounceboneless chicken breast (sauteed and set aside)
1Cuponion (chopped, sauteed and set aside)
3 potatoes (large, diced)
6Cupchicken broth (or water with 8 bouillon cubes)
1Cansweet corn (frozen, or canned)
1Cangreen chili peppers (small can, chopped)
1⁄4Cupfresh cilantro (chopped)
  tortilla chips

Instructions

In large pot combine chicken, onions, 6 cups broth, and diced potatoes. Simmer for 10 minutes. Then add corn, chilies, and cilantro. Return to a boil and simmer for 5-8 minutes or until vegetables are tender. Serve with tortilla chips or corn chips.

Notes

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