Mexican Chicken Taco Soup with Baked Tortilla Chips | Gold'n Plump

Name: Mexican Chicken Taco Soup with Baked Tortilla Chips | Gold'n Plump
Ingredients: 1 tablespoon olive oil; 2 (8 ounces) Gold'n Plump® Boneless Skinless Chicken Breas ts, cut into 1/2-inch pieces; 1/2 red bell pepper, finely chopped; 1 rib (stalk) celery, coarsely chopped (including green tops); 1/4 cup finely chopped onion; 4 cloves garlic, minced; 1 can (10-1/2 ounces) fat-free, low-sodium chicken broth; 1 can (14-1/2 ounces) diced tomatoes; 1 can (14-1/2 ounces) garbanzo beans, drained and rinsed; 1 can (4 ounces) chopped green chilies, drained; 1/2 cup frozen corn; 1/2 teaspoon ground cumin; 1/2 teaspoon pepper; 2 tablespoons minced fresh flat-leaf parsley; 1 tablespoon minced fresh cilantro; 4 (6- or 7-inch) flour tortillas, each cut into 6-inch wedges; 4 sprigs fresh cilantro

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This zesty chicken soup corrals all the favorite flavors of tacos.

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Ingredients

1 tablespoon olive oil
2 (8 ounces) Gold'n Plump® Boneless Skinless Chicken Breas ts, cut into 1/2-inch pieces
1/2 red bell pepper, finely chopped
1 rib (stalk) celery, coarsely chopped (including green tops)
1/4 cup finely chopped onion
4 cloves garlic, minced
1 can (10-1/2 ounces) fat-free, low-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes
1 can (14-1/2 ounces) garbanzo beans, drained and rinsed
1 can (4 ounces) chopped green chilies, drained
1/2 cup frozen corn
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh cilantro
4 (6- or 7-inch) flour tortillas, each cut into 6-inch wedges
4 sprigs fresh cilantro