Chicken and Corn Tortilla Soup
Ingredients
- 1 (32-oz) carton chicken broth
- 1 (15-ounce) can crushed tomatoes
- 1 (10-ounce) can red enchilada sauce
- ¼ cup chopped fresh cilantro
- 1 Tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups lightly crushed tortilla chips
- 3 cups shredded rotisserie chicken
- 1 (15-ounce) pkg frozen corn, thawed
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
Instructions
- Bring broth, tomatoes, enchilada sauce, cilantro, cumin, garlic powder, and onion powder to a boil in a Dutch oven over medium-high heat. Reduce heat, and simmer 10 minutes.
- Stir in crushed tortilla chips; cook 5 minutes. Transfer half of soup to the container of a blender; remove center piece of blender (to allow steam to escape), and cover with a dish towel. Process soup until smooth; return to pot, and repeat procedure with remaining soup.
- Stir in chicken and corn; cook, stirring occasionally, 15 minutes or until thoroughly heated.
- Divide soup among 6 bowls. Top with cheese and sour cream. Serve soup with additional tortilla chips.
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