Tex-Mex Chicken Soup with Split Peas

By Lv2Cook

Ingredients

• 2 teaspoons chili powder
• 1/2 teaspoon ground coriander
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon black pepper
• 1 pound skinned, boned chicken breasts
• 1 teaspoon vegetable oil
• Cooking spray
• 1 1/2 cups vertically sliced onion
• 2/3 cup thinly sliced yellow bell pepper
• 2/3 cup thinly sliced green bell pepper
• 2/3 cup thinly sliced red bell pepper
• 2 cups low-salt chicken broth
• 2 cups water
• 1/2 cup green split peas
• 1/4 teaspoon salt
• 1/2 cup bottled salsa
• 1 tablespoon fresh lime juice
• 3 (10-inch) flour tortillas cut into 1/4-inch-thick strips
• 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

Details

Servings 1

Preparation

Step 1

Combine the first 6 ingredients in a shallow dish. Dredge the chicken in the spice mixture. Heat vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken, and sauté 6 minutes on each side or until chicken is done. Remove chicken from pan, and cool. Cut the chicken into 1/2-inch pieces.

Add onion and bell peppers to skillet, and sauté‚ for 3 minutes. Add chicken pieces, broth, water, split peas, and 1/4 teaspoon salt, and bring to a boil. Partially cover, reduce heat, and simmer for 30 minutes or until the peas are tender. Add salsa and lime juice, and simmer an additional 10 minutes.

Preheat broiler. Spread the tortilla strips in a single layer on a baking sheet coated with cooking spray; lightly coat tortillas with cooking spray. Broil tortilla strips 4 minutes or until lightly browned, stirring once.

Ladle soup into each of 6 bowls; top with tortilla strips, and sprinkle with cheese.

Serving Size: 1 1/3 cups soup, about 3/4 cup tortilla strips, and 2 tablespoons cheese