Chicken Tortilla Soup recipe

Chicken Tortilla Soup

Serves 4 – 6

4  Chicken Breasts (boneless, skinless)  cut up
4 Cans Chicken Broth (low sodium)
½  Jar Salsa (to taste)
1 Can Stewed Tomatoes (or fresh)
½ Cup Corn (frozen or canned)
1 Medium Onion – chop (Onion salt)
2 Garlic Cloves – mince (or powder)
2 Jalapeno Peppers or chili peppers – chopped
½ – 1 tsp. Salt
½ tsp. Pepper
2 tsp. Cumin
¼ tsp. Cayenne pepper
½ Cup Cilantro* – chopped

Serve with:
8 Corn Tortillas – cut in strips }  bake @ 400 – 10”
¼ Cup Jack Cheese – shred
Guacamole – (garnish*)

Optional ingredients
If using onion or garlic salt, use less salt

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