Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 corn tortillas, halved and thinly sliced
Canola or olive oil cooking spray
1 tbsp. canola oil
3 Anaheim or poblano peppers, diced
1 medium onion, diced
1 tsp. ground cumin
1 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
4 cups reduced-sodium chicken broth
1 14-oz. can diced tomatoes with green chilies
2 tbsps. lime juice
1/2 cup shredded sharp Cheddar cheese
1/4 cup chopped fresh cilantro
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Directions: |
Directions:Preheat oven to 400 degrees.
Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.
Meanwhile, heat oil in a large saucepan over medium heat
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Add peppers and onion and cook, stirring, with the onion beginning to soften, 3 to 5 minutes.
Add cumin and cook, stirring for one minute.
Add chicken, broth, tomatoes and their juice.
Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes.
Remove from the heat and stir in the lime juice.
Serve each portion topped with some of the baked tortilla strips, cheddar cheese, and cilantro. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:Active: 30 min., Total: 45 min |
Personal
Notes: |
Personal
Notes: This soup is super easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips. Serve with vinegary coleslaw, lime wedges, and hot sauce.
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