Chicken Tortilla Soup
- Servings: 4
- Prep Time:
- Cook Time:
Ingredients:
| 2 tbsp | FRANK'S® REDHOT® Original Cayenne Pepper Sauce | 30 mL |
| 1 clove | garlic, minced | 1 clove |
| 2 ½ cup | reduced-sodium chicken broth | 725 mL |
| 1 | jar mild chunky-style salsa (16 oz./500 mL jar) | 1 |
| 2 cup | shredded cooked chicken breast | 500 mL |
| 1 cup | whole kernel corn | 250 mL |
| 1 tbsp | chopped fresh cilantro | 15 mL |
| ½ cup | shredded Monterey Jack cheese | 125 mL |
| 1 cup | crushed tortilla chips | 250 mL |
Directions:
HEAT 1 tsp. (5 mL) oil in large saucepan over medium heat. Cook garlic 1 min.
STIR in broth, salsa, Frank's RedHot Sauce, chicken, corn and cilantro. Simmer, covered, 5 min. to blend flavors.
STIR in cheese and tortilla chips. Serve warm.
Tips:
Use leftover or rotisserie cooked chicken to make this recipe in a flash.
