"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Tortilla Soup Recipe

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This recipe for Mexican Tortilla Soup, by , is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Overdiek
Added: Thursday, February 7, 2008


2 tsp olive oil, divided
12 oz skinless, boneless chicken breast, trimmed and diced
1 C prechopped onion
1 C prechopped green bell pepper
2 garlic cloved, minced (1 tsp)
3/4 tsp ground cumin
3/4 tsp chili powder
2 (14 oz) cans fat-free, less-sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1/3 C chopped fresh cilantro
1/2 C coursely crushed baked tortilla chips (such as tostitos)
1/2 C preshredded reduced-fat Mexican blend cheese
6 lime wedges (about 1 1/2 limes)

1. Heat 1 tsp oil in a nonstick dutch oven over medium-high heat. Add the chicken, and cook, stirring often, 3-4 minutes or until browned. Remove to plate, and cover.
2. In the same pan, heat remaining 1 teaspoon oil on medium-high. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.
3. Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.
4. Ladle soup into serving bowls; top with crushed tortilla chips and cheese. Serve hot, with a lime wedge on the side.




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