Chicken Tortilla Soup
Prep Time
10mins
Time to Table
20mins
Servings
8 (1 cup per serving)
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut in small cubes
- 1 ounce package 40%-less-sodium taco seasoning mix
- 3 cups reduced sodium chicken broth
- 4.5 ounce can chopped green chilies
- 10 ounce can tomatoes and green chilies
- 1 cup Daisy Sour Cream, divided
- 3 cups coarsely crushed tortilla chips
Tips
Save Some Time:
For time-savings, use precooked, diced rotisserie chicken in place of raw chicken.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut in small cubes
- 1 ounce package 40%-less-sodium taco seasoning mix
- 3 cups reduced sodium chicken broth
- 4.5 ounce can chopped green chilies
- 10 ounce can tomatoes and green chilies
- 1 cup Daisy Sour Cream, divided
- 3 cups coarsely crushed tortilla chips
Tips
Save Some Time:
For time-savings, use precooked, diced rotisserie chicken in place of raw chicken.
Directions
- Heat the oil in 3-quart saucepan over medium-high heat. Add the chicken to the pan; cook and stir 5 to 7 minutes or until no longer pink.
- Add the taco seasoning mix, broth, green chilies, and tomatoes and chilies. Cook until thoroughly heated, about 8 minutes. Remove from the heat and cool slightly.
- Whisk 1/2 cup of the sour cream into the soup.
- For each serving, place 1/2 cup crushed chips in the bottom of a soup bowl. Top with the soup.
- Garnish with dollops of the remaining sour cream and additional chips, if desired.
- Calories:239
- Cholesterol:58
- Dietary Fiber:2
- Protein:16
- Sodium:523
- Total Carbohydrate:16
- Total Fat:12
