Chicken Tortilla Soup

Chicken Tortilla Soup
Chicken Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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