Chicken Tortilla Soup
1 Tbsp. butter
2 Tbsp. olive oil, divided
1 frozen pkg. multicolor julienned bell peppers 1 cup chopped onion
1/2 tsp. cilantro
2 cans (14 oz.) chicken broth
2 tsp. crushed garlic
2 cups cooked diced chicken
1 cup salsa
1 can (14 1/2 oz.) petite diced tomatoes w/ juice 1 can, drained, mild
chilies
1 cup whole kernel corn
several (4 - 5) corn tortillas - cut 2 to 3 in 1/2" strips Mexican blend
shredded cheese
sour cream, optional
Melt butter with 1 Tbsp. oil in lg. saucepan over medium heat. Add
peppers, onion, chilies & garlic and cook for 3 to 4 min. or until
tender. Stir in corn, chicken, tomatoes, broth, salsa & corn. Bring to a
boil. Reduce heat to low and cook for 5 minutes.
Heat 1 Tbsp. oil in med. skillet over med. high heat. Add tortilla
strips and cook, turning frequently with tongs, for 2 to 4 minutes or
until light golden brown and crisp.
Remove from skillet and place on paper towels to drain. Serve in soup
bowls. Top with tortilla strips, cheese and a dollop of sour cream. Use
extra tortillas to scoop up soup, etc.
Heidi Jaye
I'm in my own little world, but thats ok everybody knows me here
Angelique
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