CHICKEN TORTILLA SOUP

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CHICKEN TORTILLA SOUP
Owner/Copyright: 1999 PIL
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Servings: 4 servings

Prep Time: 5

Cook Time: 6
INGREDIENTS:

1 clove garlic, minced

2 1/2 cups reduced-sodium chicken broth

1 (16 oz.) jar mild chunky-style salsa

2 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce

2 cups shredded cooked chicken breast

1 cup whole kernel corn

1 tbsp. chopped fresh cilantro

1/2 cup shredded Monterey Jack cheese

1 cup crushed tortilla chips

DIRECTIONS:

HEAT 1 tsp. oil in large saucepan over medium heat. Cook garlic 1 min.

STIR in broth, salsa, Frank's RedHot Sauce, chicken, corn and cilantro. Simmer, covered, 5 min. to blend flavors.

STIR in cheese and tortilla chips. Serve warm.

TIPS:

Tip: Use leftover or rotisserie cooked chicken to make this recipe in a flash.

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