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Chicken Tortilla Soup Recipe

   
 

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     Chicken Tortilla Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   8 min

Ingredients
Nonstick cooking spray
4 6-inch corn tortillas
2 tablespoons canola oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 cup chopped onion
1/2 teaspoon oregano
2 garlic cloves, minced
1 green bell pepper, diced
 
2 14.5-ounce cans diced tomatoes with jalapeño
4 cups low-sodium chicken broth
1 cup frozen corn
1 pound diced cooked chicken breast (about 3 cups)
1 ounce shredded reduced-fat cheddar (about 1/4 cup)

Instructions
Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.
Stack the tortillas and cut into 1/4-inch strips; toss with 1 tablespoon of the canola oil, 1/4 teaspoon of the cumin and the salt. Place on baking sheet and bake 12 minutes or until lightly browned and crisp, tossing occasionally.
Meanwhile, heat remaining oil in a soup pot. Add remaining cumin and the onion, oregano, garlic and bell pepper. Cook, stirring, about 3 minutes, or until slightly softened. Add the tomatoes and chicken broth and bring to a boil. Reduce heat and add the corn and chicken; simmer 10 minutes
Ladle into bowls and sprinkle with the cheddar. Top with tortilla strips.


Originally Submitted
1/26/2011





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