Chicken Tortilla Soup
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 10 corn tortillas
- 1 tablespoon canola oil
- 1 medium sized onion, minced
- 1 teaspoon minced fresh garlic
- 8 cups chicken broth
- 2 cups diced cooked chicken breasts
- 1/2 teaspoon ground cumin
- 1 medium green pepper, cut into thin strips
- 2 tablespoons chopped fresh cilantro
- 2 medium tomatoes, peeled and chopped
- 1 medium avocado, peeled and diced
- 6 ounces reduced-fat monterey jack cheese
- 3/4 cup thick & chunky salsa
Recipe
- 1 heat oven to 400 degrees. spray both sides of tortillas with cooking spray. stack and cut into 1/2 inch wide stripes, then cut in half crosswise. spread the strips evenly on an ungreased baking sheet and bake for 8 to ten minutes, turning once, until crisp and brown. remove the pan from the oven and set aside.
- 2 in a large pot heat the oil over medium heat. add the onion and garlic and cook over medium low heat for 3-4 minutes. stirring often until softened.
- 3 add the broth, chicken, and cumin. bring to a rapid boil over high heat. add pepper. reduce to medium and boil gently for 5 minutes or until the pepper is crisp tender. stir in cilantro.
- 4 divide tortillas, tomato, avocado, cheese and salsa among 6 bowls. ladle the soup into the bowls and top with sour cream if you would like.
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