Chicken Tortilla Soup

By devogirl

Ingredients

• Nonstick cooking spray
• 4 x 6-inch corn tortillas
• 2 tablespoons canola oil
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 cup chopped onion
• 1/2 teaspoon oregano
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 2 x 14.5-ounce cans diced tomatoes with jalapeño
• 4 cups low-sodium chicken broth
• 1 cup frozen corn
• 1 pound diced cooked chicken breast (about 3 cups)
• 1 ounce shredded reduced-fat cheddar (about 1/4 cup)

Details

Servings 4
Preparation time 8mins
Cooking time 21mins

Preparation

Step 1

Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.

Stack the tortillas and cut into 1/4-inch strips; toss with 1 tablespoon of the canola oil, 1/4 teaspoon of the cumin and the salt. Place on baking sheet and bake 12 minutes or until lightly browned and crisp, tossing occasionally.

Meanwhile, heat remaining oil in a soup pot. Add remaining cumin and the onion, oregano, garlic and bell pepper. Cook, stirring, about 3 minutes, or until slightly softened. Add the tomatoes and chicken broth and bring to a boil. Reduce heat and add the corn and chicken; simmer 10 minutes.

Ladle into bowls and sprinkle with the cheddar. Top with tortilla strips.