Gametime Mexican Chicken Soup

Name: Gametime Mexican Chicken Soup
Prep time: 15 min
Total time: 1 h 45 min
Yield: 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; 1/2 teaspoon garlic salt; Land O Lakes® Deli American cut into thin strips, if desired; Topping; Land O Lakes® Deli American cut in half diagonally, if desired

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

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

¹/₂ teaspoon garlic salt

Land O Lakes® Deli American, cut into thin strips, if desired

Topping

Land O Lakes® Deli American, cut in half diagonally, if desired

*Substitute 1 teaspoon crushed coriander.

How to make

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.
STEP 2

Heat oven to 400°F.
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.
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.
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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