Chicken Tortilla Soup: 20 minutes Tops

on the way to school

Dinnertime might be the most stressful time of the day in my home and Andrew is usually in a Bible study or working with the youth...so we've done something most families cannot do, we've swapped dinner for lunch.  This soup makes dinner at lunchtime a snap without taking away any of my extra kids-are-at-preschool-quick-I-need-to-clean time. 

Chicken Tortilla Soup takes literally 20 minutes start to finish.  At 11:30AM the storm door slams on the little yellow cottage's front door and Andrew walks the two blocks to the kids' Wisconsin Synod Lutheran Preschool.  By the time all three of them walk back up the front steps, dandilions in hand, this soup can be on the table.

Chicken Tortilla Soup
1 tsp olive oil
1 clove garlic, minced
1 141/2 ounce can chicken broth
1 16 ounce jar salsa mild
3/4 cup water
10 ounces cooked, shredded chicken 
(Great for left over chicken.  I've even used high grade canned chicken breast in a pinch.)
1 8 3/4 ounce can whole kernel corn
2 Tbsp chopped fresh cilantro
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Heat oil in a saute pan,
saute garlic for 30 seconds until fragrant.
Add chicken broth, salsa, and water. 
Stir in chicken, corn and cilantro. 
Heat to boiling.  Reduce heat to medium low.
Cook, covered for 5 minutes.
Stir in tortilla chips and cheese or let each put in their own.


Thank you Kathy Sicard for this great recipe!