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Mexican Chicken Tortilla Soup

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Ingredients

    • 2 teaspoons olive oil
    • 1 lb boneless skinless chicken breast, cut into 1 in. pieces
    • 2 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1 minced chipotle chiles in adobo (7 oz. can) or 1 (4 ounce) cans green chilies
    • 1 (8 ounce) cans diced tomatoes with green chilies
    • 2 (14 1/2 ounce) cans reduced-sodium chicken broth or 2 (14 1/2 ounce) cans water
    • 1 cup frozen corn
    • 1/2 cup choppen fresh cilantro
    • 4 cups baked corn tortilla chips

Directions

  1. Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
  2. Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
  3. Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
  4. Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
  5. To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.

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