Tortilla-Vegetable Chicken Soup

Tortilla-Vegetable Chicken Soup

On a cold January night, soup sounded like the perfect dish for dinner. So I flipped throught the cookbook and ended up on this amazing dish in the Southwestern section (I knew that section would be my favorite!). This soup is full of vegetables. I used boneless chicken breasts and  frozen vegetables (corn and carrots) because I thought it would be easier than cutting up the fresh vegetables (which is was). After I browned the chicken, sauted the onion, and heated up the carrots and corn, I threw everything in the pot with   the   chicken   and   beef   broths   and  let   it

simmer for the amount of time the recipe calls for (maybe a little longer since I was stuck on the phone working late on a Friday night). I baked the tortillas just as the recipe said to, but it didn't work out so well. I either didn't bake them long enough or the tortillas I bought weren't that great. Either way, they weren't completed hard but not soft either. So I opted for oyster crackers instead, yum! This soup is also really good with some cheese mixed in, but what isn't right? I'll give this recipe a thumbs up. It was delicious and I would definitely make it again!

Southwest - Soup - Chicken

Click here for the Taste of Home recipe

​[Recipe 34]