Chicken Tortilla Soup

By r_wade1

Ingredients

• 1 T olive oil
• 1/2 lb boneless skinless chicken breast, diced
• 1 can cream of chicken soup
• 1 can fiesta nacho cheese soup
• 1 14.5 oz can chicken broth
• 1 14.5 oz can dices tomatoes w/sweet onions
• 1 15.25 oz can corn, drained
• 1 4 oz can diced green chiles
• 2 cups mexican style shredded cheese, divided
• 2 T chopped fresh cilantro
• 2 T chopped fresh chiles
• yellow corn tortilla chips
• Garnish: dollop of sour cream, salsa, diced onion, additional cilantro or chives

Details

Servings 8

Preparation

Step 1

In dutch oven over medium heat, cook chicken in olive oil until done. Add all canned ingredients. Blend well and simmer for 10 minutes. Stir in 1 cup of cheese and the fresh herbs. Continue cooking for another 5-10 minutes, until cheese is melted and soup is heated through.

To serve, crush some tortilla chips into bowl, sprinkle with a little cheese, then ladle the hot soup over to. Garnish with a dollop of sour cream and toppings of your choice.