Hearty Chicken Tortilla Soup
Ingredients
- 4 corn tortillas, cut into thin strips
- 1¼ lb boneless, skinless chicken breast, cut into 1-inch pieces
- 4 cups chicken broth
- 1 tsp ground cumin
- ½ cup uncooked long grain white rice
- 1 (12-oz) can whole kernel corn, drained
- 1 cup salsa
- 2 Tbsp fresh lime juice
- 1 Tbsp chopped cilantro
Instructions
- Heat the oven to 425°F. While the oven is heating, place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray. Bake for 10 minutes or until the tortilla strips are golden.
- While the tortilla strips are baking, spray a 6-qt saucepot with vegetable cooking spray. Season the chicken with salt and pepper. Heat over medium-high heat for 1 minute. Add the chicken to the pot (to prevent sticking, make sure the pot is hot before adding the chicken). Cook until browned, stirring often.
- Stir the broth, cumin, and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir the corn, salsa, and lime juice in the saucepot. Cook until the rice is tender. Stir in the cilantro. Season to taste. Top with the tortilla strips before serving.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
