Chicken Tortilla Soup is This simple, spicy soup will instantly warm you up on a chilly day.
6 corn tortillas
3 tbsp. vegetable oil
1 jar mild chunky tomato salsa
1 can lower-sodium chicken broth
1 3/4 c. water
1 lb. skinless and boneless chicken breasts
1/4 c. reduced-fat sour cream
- Cut tortillas in half, then cut halves crosswise into 1/4-inch-thick strips. In 4-quart saucepan, heat oil on medium until shimmering. Add one-third of tortilla strips. Cook 3 to 4 minutes or until golden and crisp, stirring. With a slotted spoon, transfer to paper towels to drain. Repeat with remaining tortillas in 2 batches. Discard oil in a pan.
- To the same saucepan, add salsa. Cook 3 minutes or until thickened. Stir in broth and water and heat to boiling. Reduce heat to maintain a gentle simmer. Submerge chicken and half of tortilla strips in liquid. Cover and cook 12 minutes or until chicken is no longer pink in center (165 degrees F). With a slotted spoon, transfer chicken to plate. With 2 forks, shred chicken into bite-size pieces. Transfer soup to blender and puree until smooth. If necessary, return soup to the pot and reheat.
- Divide soup and chicken among bowls. Top with sour cream, avocado, and remaining tortilla strips.