Tortilla Soup

By naqgal90

Ingredients

• 8 corn tortillas, halved and thinly sliced
• Canola or olive oil cooking spray
• 1 tablespoon(s) canola oil
• 3 Anaheim or poblano peppers, diced
• 1 medium onion, diced
• 1 teaspoon(s) ground cumin
• 1 pound(s) boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
• 4 cup(s) reduced-sodium chicken broth
• 1 can(s) diced tomatoes with green chiles
• 2 tablespoon(s) lime juice
• 1/2 cup(s) shredded sharp Cheddar cheese
• 1/4 cup(s) chopped fresh cilantro

Preparation

Step 1

1. Preheat oven 400°F.
2.Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.
3.Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.
4.Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.