Zesty Chicken Tortilla Soup

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Serves 4 | Prep/Cook Time: 30 Min
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Calories
170
Protein
9g
Sodium
550mg
Sat.Fat
2.5g
Sugar
5g
INGREDIENTS
2 cups PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)
1 tablespoon vegetable oil
2 cups sweet onions, diced
1 teaspoon garlic, minced
2 cups zucchini chunks (2 zucchini)
2 cups frozen corn kernels or 1 can corn (15.25 oz.)
1 can reduced-sodium tomatoes, diced (15 oz.)
1 quart chicken stock
INSTRUCTIONS
Step 1: 
In a heavy soup pot, heat oil over medium-high heat; add onions and saute 3-4 minutes or until golden. Add garlic along with zucchini and corn; cook 3-4 minutes, stirring often. Stir in tomatoes and broth and bring to boil. Reduce heat and simmer soup 15 minutes.
Step 2: 
Add shredded chicken and cilantro and heat through. Add hot red pepper sauce to taste. Ladle soup into bowls and garnish each with 1 tablespoon shredded cheese and several baked tortilla chips or strips.
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Frozen diced green bell pepper or frozen yellow squash can be substituted for zucchini chunks. Soup can also be topped with a dollop of Greek yogurt instead of cheese or sour cream to save on extra fat and calories.

Perdue