Chicken & Roasted Vegetable Tortilla Soup

By Knorr
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Ingredients

7 cups water

2 large dried ancho or guajillo chilies, stems removed and seeded

Vegetable oil for frying

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, quartered, roasted and coarsely chopped

2 tsp. dried oregano leaves, crushed

2 Tbsp. Knorr ® Tomato Bouillon with Chicken Flavor

2 cups shredded cooked chicken

1 cup whole kernel corn, roasted

1 medium zucchini, roasted and coarsely chopped

Juice from 1 lime (about 2 Tbsp.)

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