Mexican Chicken Cheese Soup Ranchero
Prep Time: 20
Cook Time: 30
Serves: Serves: 6
Ingredients
- 3 (12 oz.) boneless, skinless chicken breast halves
- 1 Tbsp. fresh lime juice
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 3 cans (14 oz. each) reduced sodium chicken broth
- 3 cups (6 oz.) broken baked corn tortilla chips
- 2 cups (8 oz.) Sargento® Fancy Shredded Colby-Jack Cheese, divided
- 1/2 cup salsa
- 1/2 cup sour cream (optional)
- 1 Tbsp. chopped fresh cilantro
Directions
Place chicken on plate; brush both sides with lime juice. Sprinkle chili powder and cumin over both sides of chicken; let stand 10 minutes.
Preheat grill or broiler. Grill or broil chicken 5 minutes per side or until cooked through. Cool; cut into 1/2-inch pieces.
Heat broth to a boil in large saucepan. Add tortilla chips; cover and let stand 10 minutes. Puree mixture in batches in food processor or blender; return to saucepan. Stir 1-1/2 cups cheese into broth mixture; cook over low heat until melted, stirring frequently. Stir in salsa and chicken; heat through. Ladle into bowls; if desired, top with sour cream. Sprinkle with cilantro and remaining cheese.