Chicken Tortilla Soup is a perfect cold weather recipe with robust, spicy flavors, simple and quick to prepare. Using canned ingredients makes the preparation go quickly. If desired you can swap for the fresh equivalent of any of the canned ingredients. Swap leftover turkey for the chicken to make a perfect holiday leftovers recipes!
6cupslow sodium Chicken Broth/Stock(turkey broth may be substituted)
2cupscooked Chicken or Turkeycut into ½ inch cubes (rotisserie chicken works great)
1 1/2cupsCorn Kernelsfresh, frozen/thawed or 1 15-ounce can drained
1/3cupfresh Cilantrochopped
½cupcrushed Tortilla Chips
½cupMonterey Jack Cheesegrated
Instructions
In a large stock pot over medium heat, heat olive oil. Add onions and sauté for 3-4 minutes.
Add diced green chilies and taco seasoning mix. Stir to combine and cook 1 minute.
Add tomatoes and their liquid, and broth or stock. Increase heat to bring to a boil.
Add corn kernels and the chicken (or turkey). Reduce heat to low and simmer for 30 minutes.
Serve topped with crushed tortilla chips, grated cheese and chopped cilantro.
Notes
This soup can be made with either chicken or turkey. It's a great holiday leftover idea with turkey.
If Using Turkey
Cut into ½ inch cubes. Leftover holiday turkey can be used. Or purchase from a deli counter three slices cut ½ inch thick generally equates required amount.
Grated Cheese topping
Finely grated Colby and Monterey Jack cheese blend, or Mexican cheese blend sold prepared in the dairy section are substitutes that are delicious and save time grating.