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Chicken & Roasted Vegetable Tortilla Soup

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

  • 7 cups water
  • 2 large dried ancho chili peppers or guajillo chilies, stems removed and seeded
  • 6 corn tortillas, cut into thin strips
  • 1 Tbsp. olive oil
  • 6 cloves garlic, finely chopped
  • 1 1/2 lbs. plum tomatoes, roasted and coarsely chopped
  • 1 large onion, chopped
  • 2 tsp. dried oregano leaves
  • 2 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  • 2 cups cooked chicken, shredded
  • 1 cup whole kernel corn, roasted
  • 1 medium zucchini, finely chopped
  • Vegetable oil for frying
  • Juice from 1 lime