eating the same things… for example, last year for July we did ice cream sundaes, in October we have a chili cook-off and have prizes for winners, and for December we make ANY entree you won’t see on a holiday dinner table (Mexican and Italian are always a hit this day!). So today we are having our January b-day celebration, which just so happens to be “Soup and Sandwiches”. We plan these events weeks in advance, but today seems like the PERFECT day to have this for lunch seeing as it is a frigid 7 degrees outside… by the way, I am anxiously anticipating Spring to pop up at any moment because I despise the cold. I found this recipe for Chicken Tortilla Soup from my trusted recipe keeper, Kraft and after making it last night, decided this is a soup I will be making again and again… it’s easy and oh so yummy!What You Need.. The Ingredients
6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces ( I would use 1 lb- more meat is ALWAYS better!)
2 cans (14 oz. each) chicken broth
1 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Medium Salsa (I didn’t use chunky salsa, but restaurant style because I like mine a little thinner)
1 cup frozen corn
1 cup KRAFT Shredded Cheddar Cheese
How to Make It
1. Heat oven to 400- Cut 2 tortillas into strips (I used a pizza cutter which works VERY well); toss with 1/2 tsp oil; spread in single layer on baking sheet and bake 10 to 12 minutes until crisp, stirring occassionally
2. Finely chop remaining tortillas- heat remaining oil in large saucepan on medium-high heat; add chicken and cook for 5 minutes while stirring; add chopped tortillas, broth, salsa, and corn; bring to boil and then simmer on medium-low heat for 15 minutes
3. Serve with shredded cheese and tortilla strips (you can also add guacamole, sour cream, etc.)
Hope this keeps you as warm as it did me!
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