Chicken Tortilla Soup
Makes 4 servings
Image © Publications International, Ltd.
Chicken Tortilla Soup
Ingredients
1
teaspoon oil
1
clove garlic, minced
1
can (14-1/2 ounces) chicken broth
1
jar (16 ounces) mild chunky-style salsa
3/4
cup water
2
tablespoons
Frank's® RedHot®
Original Cayenne Pepper Sauce
1
package (10 ounces) fully cooked carved chicken breasts
1
can (8-3/4 ounces) whole kernel corn, undrained
1
tablespoon chopped fresh cilantro (optional)
1
cup crushed tortilla chips
1/2
cup (2 ounces) shredded Monterey Jack cheese
Prep Time
5 minutes
Cook Time
6 minutes
1.
Heat oil in large saucepan over medium-high heat. Cook garlic 1 minute or until tender. Add broth, salsa, water and
Frank's RedHot
Sauce. Stir in chicken, corn and cilantro. Heat to boiling. Reduce heat to medium-low. Cook, covered, 5 minutes.
2.
Stir in tortilla chips and cheese. Serve hot.
©
Reckitt Benckiser Inc.
Printed from fbnr.com
Chicken Tortilla Soup
