Gametime Mexican Chicken Soup
Gametime Mexican Chicken Soup
This easy spicy soup is sure to warm up your football fans.
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15 min
Prep Time
1 hr 45 min
Total Time
12
servings Ingredients
Soup
4 cups shredded cooked chicken
3 cups water
2 (14-ounce) cans chicken broth
1 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, rinsed, drained
1 (10-ounce) can mild enchilada sauce
1 (11-ounce) can whole kernel corn with bell peppers, drained
2 tablespoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh garlic
1 teaspoon ground cumin
Salt, if desired
Pepper, if desired
Tortilla Crisps
6 (8-inch) whole wheat tortillas
3 tablespoons Land O Lakes® Butter, melted
12 teaspoon garlic salt
Land O Lakes® Yellow Deli American, cut into thin strips, if desired
Topping
Land O Lakes® Yellow Deli American, cut in half diagonally, if desired
How to make
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STEP 1
Combine all soup ingredients in 6-quart saucepan or stockpot. Cook over medium-high heat 10-12 minutes or until soup comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, 1 hour or until flavors are blended. Season with salt and pepper, if desired.
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STEP 2
Heat oven to 400°F.
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STEP 3
Cut each tortilla into fourths; place on top of each other. Cut each stack into 4 football shapes using kitchen shears. Repeat with remaining tortillas.
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STEP 4
Combine melted butter and garlic salt in small bowl. Brush both sides of football-shaped tortillas with melted butter mixture. Place onto large ungreased baking sheets. Bake, turning once, 8-10 minutes or until crisp. Top each football-shaped tortilla with cheese strips to resemble football laces, if desired; continue baking 1 minute. Cool completely.
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STEP 5
Ladle soup into individual bowls; top each serving with cheese triangles, if desired. Serve tortilla crisps with soup.
Tip #1
Start with a fully cooked rotisserie chicken for super convenience! It is easiest to pull the meat off the bones when the chicken is still warm. Place shredded chicken in container with tight-fitting lid and store refrigerated up to 1 day before making soup.
Tip #2
Cut remaining pieces of tortillas into thin strips; toss with melted butter. Bake until crisp; serve on soups, salads etc.
Tip #3
Soup can be prepared in a 6-quart slow cooker. Combine all soup ingredients in slow cooker. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours to blend flavors. Prepare football-shaped tortillas as directed.
230 Calories
9 Fat (g)
60 Cholesterol (mg)
790 Sodium (mg)
23 Carbohydrates (g)
4 Dietary Fiber
19 Protein (g)
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And don't forget to tag us @landolakesktchn.
