I know I haven't been very consistant about my recipes of the week, that's because we've been so busy that we've pretty much been having nothing but fast food-ug and I've been paying for it, so has my belly size 0.0. Anyway, tonight we actually stayed at the house and made this delicious recipe that the Kraft website emailed me-you should really sign up for them if you're tired of the same old recipes.
Anyway, the recipe is as follows and I've predoubled it, so if it still doesn't sound like enough for your family-or gathering-you can double it again.
Chicken Tortilla Soup
14 Corn Tortillas
1 pound boneless, skinless chicken breast
2 cups medium, chunky salsa
16oz frozen corn
4 14oz can chicken broth
31/2 tsp vegetable oil
2 cups shredded cheddar cheese
Preheat your oven to 400
Cut 6 tortillas into strips and coat them in 11/2 tsp of oil, then spread them on a cookie sheet and bake for ten minutes or until crisp and browning, stirring occasionally.
Meanwhile, finely chop the remaining tortillas and cut the chicken into bite size pieces. (here it helps to have two people, my mom cut the chicken while I cut the tortillas=D)
Now, heat the remaining oil in a large soup pot, and remember to remove the tortillas from the oven!
Heat and stir the chicken in the oil for about five minutes, then add the finely chopped tortillas, corn, salsa and broth and bring to a boil, then lower heat, stir and simmer for about 15 minutes. (here I washed up the things we used while mom stirred the soup! team work!)
Now your soup is finished! Top with toasted tortillas strips and cheese!
A good way to use your leftover tortillas-if you have them like we did-is to cut them into a wedges and bake them like you did the strips, them lightly salt them and dip in cheese, refried beans or salsa!
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