Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 411 grams cans chicken broth; 6 6-inchs (6-inch) flour tortillas, (preferably a dried out); 237 milliliters frozen corn; 113 grams can diced Green Chilies; 454 grams can Bushs BEST Refried Beans; 411 grams cans Rotel (Mexican Lime and Cilantro); 6 servings Salt & pepper to taste; 473 milliliters chicken, cooked and shredded (I used a rotisserie chicken from the store); 59 milliliters vegetable oil

You can never have too many main course recipes, so give Chicken Tortilla Soup a try. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 15g of fat, and a total of 324 calories. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up chicken broth, salt & pepper, chicken, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

If you tortillas are fairly fresh and moist, you want them a little dried out. So, to dry them out a little, put them on a baking sheet and put them in a 200°F oven at for about 10 mins. (if your tortillas are older and more dried out, you can skip that step).

Ingredients you will need

Tortilla

Equipment you will use

Baking Sheet

Oven

Cut tortillas in half, then cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, about a handful at a time, until they light brown and crisp.

Ingredients you will need

Tortilla

Cooking Oil