| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chicken-Corn-Tortilla Soup

2 split chicken breasts
5 cups chicken broth
1 large onion, chopped
4 (6-inch) corn tortillas, coarsely chopped
1 (16-ounce) package frozen whole kernel corn
1 (4.5-ounce) can chopped green chilies
1/2 cup sour cream
3 tablespoons chopped fresh cilantro
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
Toppings: crushed tortilla chips, sour cream, fresh cilantro sprigs

1. Bring first 4 ingredients to a boil in a Dutch oven or soup kettle. Cover, reduce heat, and simmer, stirring occasionally, 1 hour.
2. Remove chicken from Dutch oven, and cool slightly. Bone chicken, and chop meat.
3. Stir chicken, corn, and next 5 ingredients into broth mixture; cook 10 minutes or until thoroughly heated. Serve with desired toppings.

Makes 8 cups.