Light and Quick Tortilla Soup

By Tamipri

Ingredients

• 1 c. baked tortilla chips
• 1 Tb. canola oil
• 3 Anaheim or poblano pepper, diced
• 1 medium onion, diced
• 1 tsp. ground cumin
• 1 lb. boneless, skinless chicken thighs, trimmed and cut into 1" pieces
• 4 c. chicken broth
• 1 (14oz.) diced tomatoes with green chilies
• 2 Tb. lime juice
• 1/2 c. shredded sharp Cheddar cheese
• 1/4 c. chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

1. Heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3-5 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, 12-15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked chips, Cheddar and cilantro.