- 4
Ingredients
- 3 corn tortillas
- 1 tablespoon olive oil
- 1 small onion, diced
- 3/4 teaspoon cumin
- 1/8 teaspoon turmeric
- 2 teaspoons finely chopped jalapeno
- 1/2 cup corn niblets (frozen or canned, drained)
- 2 (14 oz) cans, or 4 cups chicken broth
- 2 cups cooked, shredded skinless chicken breast
- 1 tomato, seeded and diced
- Fresh cilantro, for garnish
- Fresh lime wedges, for garnish
- Grated reduced-fat Monterey Jack cheese
Preparation
Step 1
1. Preheat the oven to 400 degrees. Slice the tortillas into thin strips and place on a baking sheet. Spray with cooking spray and sprinkle lightly with salt if desired. Place the strips in the oven and cook for 10 minutes, or until browned and crisp, turning once during cooking.
2. Heat the oil in a medium soup pot over medium heat. Add the onion and saute for 3 to 4 minutes, or until soft. Add the cumin, turmeric, and jalapeno, and saute for 1 minutes. Add the corn and broth and cook for 10 minutes to integrate flavors. Add the chicken, cover and simmer on medium low or 20 minutes.
3. Remove the chicken and stir in the tomato. Divide the shredded chicken among four bowls. Ladle thesoup over the chicken and top with tortilla strips. Serve cilantro, lime wedges, and cheese if desired along side soup.