Ingredient List
Soup
- 2 large boneless skinless chicken breasts (about 1 1/2 lb)
- 1 teaspoon salt
- 1 carton (32 oz) Old El Paso™ Chicken Tinga Broth
- 1 can (14.5 oz) diced tomatoes
- 1 bag (12 oz) frozen whole kernel corn
- 1 medium white onion, diced
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 cup crispy tortilla strips or tortilla chips
Toppings, as desired
- 1/4 cup chopped fresh cilantro
- 3 fresh radishes, cut into matchsticks (about 1/4 cup)
- 1/4 cup sour cream or Mexican crema
- 1 cup thinly sliced green cabbage or green leaf lettuce
- 1 medium avocado, pitted, peeled, and diced
- 1 lime, cut into wedges
Preparation
Sprinkle both sides of chicken breasts with salt. In 5-quart Dutch oven, heat broth to boiling over high heat; reduce heat to medium-low. Add chicken, and cover. Simmer 15 to 20 minutes, turning chicken halfway through, until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken from broth to cutting board to cool slightly.
Add tomatoes, frozen corn, onions, and green chiles to broth, and stir. Cover and simmer gently about 5 minutes.
Meanwhile, shred chicken with two forks, and return to soup. Simmer, uncovered, on medium-low heat for additional 10 minutes.
Ladle soup into bowls, and top each with 2 tablespoons crispy tortilla strips. Serve with desired toppings.
Expert Tips
You can use a hand mixer or stand mixer to shred the chicken for faster results.
Add fresh jalapeños for a nice fresh heat.
Set up a "toppings bar" for your dinner guests to make it a fun experience to choose what they would like to put on their soup.