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Chicken Taco Tortilla Soup

Chicken Taco Tortilla Soup

Chicken Taco Tortilla Soup

SERVINGS: 6

INGREDIENTS


  • 4 CHI-CHI'S® Fajita Tortillas, cut into thin strips
  • 3 cups water
  • 1 (16-ounce) jar CHI-CHI'S® Thick & Chunky Salsa
  • 3 HERB-OX® Chicken Bouillon Cubes
  • 1 (1.25-ounce) package CHI-CHI'S® Taco Seasoning Mix
  • 2 (10-ounce) cans HORMEL® Premium Chicken Breast , drained and
  • flaked
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (11-ounce) can whole kernel corn with red and green bell peppers, drained
  • Sour cream, if desired
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DIRECTIONS


1. Heat oven to 400°F.
2. Place tortilla strips on baking sheet; lightly coat strips with cooking spray. Bake 5 to 6 minutes or until crisp.
3. Meanwhile, in large saucepan, stir together water, salsa, bouillon and taco seasoning over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cook 5 minutes.
4. Add chicken, beans and corn to saucepan. Cook 10 to 12 minutes or until soup is hot and flavors are blended. Ladle into warm bowls; top with tortilla crisps. Garnish with sour cream.
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