Chicken Tortilla Soup

By carol gorman

Ingredients

• 1-1/4 pounds boneless skinless chicken breasts
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 corn tortillas (6 inches), cut into 1/2-inch strips

Details

Servings 8

Preparation

Step 1

In a Dutch oven coated with cooking spray, cook onion unBroil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads til tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup.Prep: 25 min. Cook: 15 min.Ingredients