Press Releases

Recipe of the Week - December 4, 2013


Chicken Tortilla Soup


2 Tablespoons olive oil

1 medium onion, diced

1 medium red bell pepper, diced

2 large carrots, peeled and diced

2 cloves garlic, minced

2 cups chunky salsa

1 – 10 .75 oz can Low Sodium condensed Tomato Soup

2 cups low sodium chicken broth

1 teaspoon ground cumin

2 cups cooked diced chicken meat

1 ½ cups frozen sweet corn

¼ cup chopped fresh cilantro

1 cup roughly crushed tortilla chips



1. Heat olive oil in large, heavy saucepan over medium heat.

2. Add onions, bell peppers and carrots. Cook, stirring occasionally, until softened, 3-5 minutes. Add garlic. Cook another 1-2 minutes.

3. Add condensed soup, chicken broth and cumin. Cook several minutes, allowing flavors to meld.

4. Stir in chicken, corn and cilantro. Cook 2-3 minutes.

5. Stir half of the crush corn chips into the soup. Ladle the chicken tortilla soup into bowls. Serve garnished with remaining crushed chips.


Provided by Debbie Clark, RCH Food & Nutrition Manager









Janet Stewart

Marketing/Public Relations Coordinator




Enter a last name to search for information about a Rochelle Community Hospital doctor. Or browse by specialty.