I'm proud to say this chicken tortilla soup is 100% mine! I came up with it a couple of years ago and I've been making it ever since. My kids absolutely love it and once the weather starts to turn cold I get requests to make it.
I made this soup on New Years Day and I had to write my ingredient list down to share with you. Up until now, the recipe was in my head and I added a little of this and a cup of that. I figured you might need more details than that!
So, here goes...
1 lb. chicken breasts
8 cups chicken broth (or you can use a combination of vegetable and chicken broths, which is what I did this last time - very flavorful!)
1 1/2 cups salsa
1 1/2 cups frozen corn
8 oz. Velveeta cheese (I use the 2% to cut back on a few calories)
Red pepper flakes
Salt and pepper
Crushed tortilla chips
Additional toppers if desired: shredded cheese, sour cream and jalapenos
Add the broth and chicken breasts to a Dutch Oven or large pot and bring to a boil over medium heat. Boil gently for 15-20 minutes, making sure the chicken is cooked through.
Remove the chicken from the pot with tongs and set aside to cool slightly. Add the salsa, corn and red pepper flakes to the broth and continue to cook over medium heat. You can use as much of the red pepper flakes as you like, depending on how spicy you want your soup. I typically use a couple of dashes.
Once the chicken is cool enough to handle either slice it into small chunks or shred it, your preference. Add the chicken back to the pot and continue to cook over low-medium heat about 10 more minutes.
Cut the cheese into small cubes and add it to the soup, slowing mixing to melt it and get it incorporated with the soup. Add salt and pepper to taste.
Ladle the soup into bowls and top with the crushed tortilla chips and any other toppers if you wish.