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Chicken-corn Tortilla Soup

Oxmoor House
Yield serves 8
Yummy soup that's ready in a flash!


  • 3 (12 1/2-oz.) cans white chicken meat, undrained
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup salsa
  • 1 cup corn tortilla chips, crushed
  • 1/2 cup fresh cilantro, chopped
  • 2 teaspoons lime juice
  • 1/4 teaspoon pepper
  • Garnishes: shredded Cheddar cheese, sour cream

How to Make It

  1. Shred chicken, using 2 forks, in a large saucepan. Add broth and salsa; tortilla chips; reduce heat and simmer for 10 minutes. Stir in cilantro, lime juice and pepper. Serve immediately. Garnish, if desired.

Gooseberry Patch Christmas Book 12