Chicken Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 (6 inch) corn tortillas 1/2 cup onion, chopped 3 boneless, skinless chicken breast halves (about 12 ounces) 1 garlic clove, pressed 1/4 tsp. chili powder 1/4 tsp. ground cumin 2 cans (14-1/2 ounces each) chicken broth 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (4 ounces) chopped green chilies, undrained 4 tsp. fresh cilantro, snipped 2 ounces reduced-fat cheddar cheese, shredded (1/2 cup) reduced-fat sour cream (optional)
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Directions: |
Directions:Preheat oven to 400ºF. Cut tortillas into 1/2-inch strips. Place on baking stone or cookie sheet. Bake 9-11 minutes or until crisp.
Meanwhile, cut chicken into 1/2-inch pieces. Heat 4-quart pot over medium-high heat with a little olive oil. Add chicken; cook and stir 3 minutes. Add chopped onion, pressed garlic, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes. At this point you could add soup to a crock pot and keep warm.
To serve, add 1/4 of the tortilla strips to bowl, ladle soup into bowl and garnish with fresh snipped cilantro, shredded cheese and reduced-fat sour cream if desired. Yields: 4 servings |
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Personal
Notes: |
Personal
Notes: This is a low calorie, low fat soup that is loaded with flavor! This recipe can easily be doubled.
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