Chicken Tortilla Soup
A few simple fresh ingredients – plus a few choice convenience products – make this Tex-Mex favorite as simple as it is delicious. Why not make a double batch of the tortilla strips to sprinkle on salads, stews and other soups?
4 soft corn tortillas, cut into 1-by-2-inch strips
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breast, trimmed of fat and diced
3 cups frozen bell pepper and onion mix (about 10 ounces)
1 tablespoon ground cumin
2 (14 ounce) cans reduced-sodium chicken broth
1 (15 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 shredded reduced-fat Cheddar or Monterey Jack cheese
1. Preheat oven to 350 F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
2. Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add pepper-onion 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 the toasted tortilla strips and cheese.
Makes 4 servings, about 1-1/3 cups each
Nutrition Information: (per serving)
357 calories
12 g fat (5 g sat, 4 g mono)
87 mg cholesterol
24 g carbohydrate
37 g Protein
4 g fiber
603 mg sodium
231 mg potassium
Nutrition Bonus:
Selenium (30% daily value)
Calcium (20% daily value)
Vitamin C (15% daily value)
Zinc (15% daily value)
Active Time: 25 minutes
Total: 35 minutes
To Make Ahead: Cover and refrigerate, without the tortilla strips, for up to 2 days. Top with toasted tortilla strips just before serving. |
