Chicken Tortilla Soup with Mexican Sour Cream
1 (2 lb) deli-roasted chicken, chopped into bite-sized pieces (2–3 cups)
3 cups chicken broth from 32 oz carton
1 jar (16 oz) salsa with black beans and corn
Favorite tortilla chips, slightly crushed
1 – 1 1/2 cups Kemps Mexican Style Sour Cream
Toppers: cilantro, lime wedges
In 3-quart saucepan, heat and mix chicken, chicken broth, and salsa over medium heat until steaming hot.
Top hot soup with tortilla chips. Spoon Kemps Mexican Style Sour Cream on soup.
Add extra toppers if desired. Store leftovers in refrigerator.
Tip: Customize the soup to your family’s liking adding a can of corn for corn lovers or a can of beans for bean lovers.