Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
cost per recipe: $6.16
Heat the oven to 400°F. Place the tortilla strips onto a baking sheet.
Bake for 15 minutes or until the tortilla strips are golden.
Heat the broth, picante sauce, garlic powder, tomatoes and carrots in a 2-quart saucepan over medium-high heat to a boil . Reduce the heat to low. Cook for 5 minutes.
Stir the chicken in the saucepan and cook until the mixture is hot and bubbling. Top with the tortilla strips before serving.
Chicken Tortilla Soup
Very good has lots of flavor. I kept the tortilla strips on the side as to keep the crispiness. They get soggy really fast on top as a garnish, but are great on the side crisp.
Very easy, very good and I've made it several times.
My family loves soup and this one is so easy and tasty! Now it's the first soup we go to when we're in a hurry for something warm, tasty, and easy to make!