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