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Chicken Tortilla Soup

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Chicken Tortilla Soup 0 Picture

Ingredients

  • 4 soft corn tortillas, cut into 1 by 2 inch strips
  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless, skinless chicken breast, trimmed off fat and diced
  • 3 cups frozen bell pepper and onion mix (about 10 ounces)
  • 1 tablespoon ground cumin
  • 2 14-ounce can reduced-sodium chicken broth
  • 1 5-ounce can diced tomatoes preferably with green chiles
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro
  • 3/4 cup shrdded reduced-fat free cheddar or Monterey Jack cheese

Details

Preparation

Step 1

Preheat oven to 350 degrees. Spread tortillas in a single layer on a baking sheet,
Bake until lightly browned and crisp. 10 to 12 minutes (or buy tortilla strips for
salads.
Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook,
stirring occasionally, until beginning to brown, 3 - 4 minutes. Transfer to a plate
using a slotted spoon, Add pepper-0nion mix and cumin to the pot. Cook, stirring
occasionally, until the onions are lightly browned, about 4 minutes. Add broth,
tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until
the vegetables are tender, about 3 minutes more, Return the chicken and any
accumulated juice to the pot and cook, stirring, until heated through, about 1
minute. Remove from the heat; stir in cilantro, Serve topped with toasted
tortilla strips and cheese.


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