Chicken Tortilla Soup
IntroductionTop with cheese, sour cream or guacamole. Add these on seperate. Top with cheese, sour cream or guacamole. Add these on seperate.
8 oz chicken breast, cooked and shredded
1 tbsp extra virgin olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 garlic cloves
3 cups chicken broth
2 10 oz cans tomatoes with mild green chiles
1 oz pkg frozen corn kernels, thawed
1 tsp chili powder
1 tbsp cilantro
2 8' whole wheat tortillas
1 tbsp EVOO
Add broth, tomatoes, corn and chili powder. Bring to boil over high heat. Add chicken and cilantro. Reduce heat and simmer until heated through.
Meanwhile, Brush tortilla chips with EVOO. Season if desired with salt and cumin. Cut tortilla shells into 8 triangles each (use a pizza cutter). Bake in 350* oven for 5-6 minutes. Flip chips and bake until slightly crispy.
Servings: 4- 1 1/2-cup soup and 4 tortilla wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user QUILTERMAMA.