Chicken Tortilla Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 6 corn tortillas, cut into thin strips
• 2 medium green bell peppers, chopped
• 1 medium red bell pepper, chopped
• 4 carrots, peeled and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 boneless skinless chicken breast halves, skinless, boneless, cut into thin strips
• 3 large tomatoes, peeled, seeded and chopped
• 1 1/2 teaspoons ground cumin
• 1 1/2 cups frozen corn kernels
• 6 cups chicken broth
• 1 lime, juice of
• 1 1/2 cups monterey jack cheese, shredded

Recipe

• 1 in a large soup pot, heat 2 tablespoons of oil over medium-high heat until hot. add the tortilla strips and cook, stirring, until strips are crisp and golden, 2-3 minutes. remove and drain on paper towels.
• 2 add remaining oil to the pot. add peppers, carrot, onion, garlic and chicken.
• 3 cook, stirring often, until onion is soft and the chicken is cooked through; 4-6 minutes.
• 4 add tomatoes, reduce heat to a simmer and cook, stirring occasionally, for 5 minutes. add cumin, corn and chicken broth.
• 5 heat to boiling, reduce heat to low and simmer, uncovered, for 10 minutes. stir in lime juice.
• 6 serve topped with tortilla strips and grated cheese.