Newsletter Signup

Sign up for our newsletter and get the lastest news.




Home > Recipes from Maine-ly Drizzle > Lunch/Brunch/Dinner > Chicken Tortilla Soup

Chicken Tortilla Soup

Difficulty Level: Medium-Prep Time:20 minutes-Cook Time:30 minutes-Total Time:50 minutes
Serving size: 4
1 tablespoon Cinnamon Chile Rub
5 ripe plum tomatoes (about 1 lb.), cored and seeds removed
1 cup coarsely chopped white onion
1 large clove garlic
1/2 cup cilantro, loosely packed
5 cups fat-free chicken broth
2 cups shredded chicken (See Tip)
1 can (15.25 oz.) corn kernels with liquid
Garnish with Baked Tortilla Strips, avocado and dollop of sour cream, (optional)
Directions:
1. Place tomatoes, onion, garlic and cilantro in blender; process until smooth.
2. In large saucepan over medium heat add tomato mixture and Cinnamon Chile Rub; stir and cook 5 minutes.
3. Add chicken broth, chicken and corn to saucepan. Simmer, uncovered, 25 minutes.
4. Ladle soup into bowls, top with tortilla strips, avocado and sour cream, if desired.
Recipe Tip:
To prepare shredded chicken, place 2 chicken breasts, about 12 ounces, in saucepan. Cover with water and simmer 1-2 hours until tender and able to shred with a fork. You can also buy a pre-cooked rotisserie chicken.