Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 soft corn tortillas, cut into 1-by-2-inch strips 1 tablespoon extra-virgin olive oil1 pound boneless, skinless chicken breast, trimmed of fat and diced3 cups frozen bell pepper and onion mix (about 10 ounces)1 tablespoon ground cumin2 14-ounce cans reduced-sodium chicken broth1 15-ounce can diced tomatoes, preferably with green chiles1/4 teaspoon freshly ground pepper2 tablespoons lime juice1/2 cup chopped fresh cilantro
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SRICARD72.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SRICARD72.
Nutritional Info Amount Per Serving
- Calories: 204.2
- Total Fat: 4.7 g
- Cholesterol: 55.0 mg
- Sodium: 930.1 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.6 g
- Protein: 27.5 g
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