Recipe for cooking chile chicken tortilla soup

Soups for Salads :: Chicken and Poultry Soups

Chile Chicken Tortilla Soup

1 (14 1/2 oz.) can chicken broth
1 (14 1/2 oz.) can Mexican-style diced tomatoes, undrained
1 (4 1/2 oz.) can diced mild green chiles, undrained
1 (12 to 16 oz.) can corn, drained
1 (10 to 12 oz.) can chicken breast, drained
2 Tbsp. chopped fresh cilantro
1 C. coarsely crumbled tortilla chips, preferably unsalted

In a med. saucepan, bring the broth, tomatoes and chiles to a boil. Stir in corn; reduce heat, simmer 2 min. Add chicken, stirring gently to keep pieces from breaking up too much. Add cilantro. Simmer 1 min. until heated through.

Ladle into bowls and sprinkle with tortilla chips, stirring the chips into the hot soup.