Mexican Chicken Tortilla Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 lb boneless skinless chicken breast, cut into 1 in. pieces
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 minced chipotle chiles in adobo (7 oz. can) or 1 (4 ounce) can green chilies
• 1 (8 ounce) can diced tomatoes with green chilies
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth or 2 (14 1/2 ounce) cans water
• 1 cup frozen corn
• 1/2 cup choppen fresh cilantro
• 4 cups baked corn tortilla chips

Recipe

• 1 heat the oil in large stockpot over medium high heat. add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
• 2 add oregano and stir to coat chicken. stir in minced chipotle(or green chiles), tomatoes, broth, and corn. turn the heat to high and bring to boil.
• 3 turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
• 4 remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
• 5 to serve, place remaining chips in the bottom of individual bowls and laddle soup over top.