Sunday, September 23, 2012

Chicken Tortilla Soup

Makes: 4 servings Start to Finish: 20 mins
  • 3 corn tortillas, cut in strips
  • 2 tablespoons cooking oil
  • 1 cup purchased red or green salsa
  • 2 14 ounce can reduced sodium chicken broth
  • 2 cups cubed cooked chicken (12 ounces)
  • 1 zucchini, coarsely chopped
  • Lime wedges (optional)
  • Sour cream (optional)
1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.