Stir in parsley and dill, remove bay leaves and serve.
Chicken Tortilla Soup V
Add the chicken broth, egg noodles, salt, pepper and bay leaves.
Recipe Summary Chicken Tortilla Soup V
An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.Ingredients | Chicken Breast Soup Recipes Easy
2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese (Optional)
Directions
In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Info | Chicken Breast Soup Recipes Easy
Servings:
4
Yield:
4 servings
TAG : Chicken Tortilla Soup V
Soups, Stews and Chili Recipes, Soup Recipes, Tortilla Soup Recipes,
