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Soups & StewsChicken Soups: A - Ch >  Chicken Corn Tortilla Soup


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Makes 8 servings

• 1 1/2 pounds boneless, skinless chicken breasts
• 4 cups water
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon canola oil
• 4 cups reduced-sodium canned chicken broth
• 16 ounces fresh or frozen white corn
• 1 (10-ounce) can diced tomatoes with green chilies
• Corn tortilla chips
• 1 (8-ounce) package Cabot 50% Reduced Fat Jalapeño Cheddar, grated

In saucepan, combine chicken breasts and water. Bring to gentle simmer and cook just until set in center.

2. Meanwhile, in medium skillet over medium heat, combine onion, garlic and oil; cook, stirring, until onions are tender. Set aside.

3. Transfer cooked chicken to plate to cool. Strain cooking liquid into another saucepan.

4. Add canned broth to cooking liquid and bring to simmer. Add corn and cook for 5 minutes. Add tomatoes and reserved onion mixture and cook until heated through.

5. In each of eight large soup bowls, arrange about 8 tortilla chips. Shred cooled chicken and divide among bowls. Ladle hot soup over chips and chicken; top with grated cheese.

Nutrition Analysis
Calories 312 , Total Fat 16g , Saturated Fat 5g , Sodium 887mg , Carbohydrates 15g , Dietary Fiber 2g , Protein 28g , Calcium 220mg 

Recipe & photo courtesy of Cabot Creamery Cooperative



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