Mexican Chicken Tortilla Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
3 cups chicken broth
1/2 cup sliced onions
1 cup diced red potatoes
1/2 large green bell pepper, seeded and diced
2 teaspoons minced garlic
2 boneless skinless chicken breast halves, cut into thin strips
1 can (14 ounce size) Mexican-style stewed tomatoes, undrained
1 teaspoon seeded and chopped jalapeno peppers
1/2 teaspoon ground cumin
4 (6-inch size) corn tortillas
olive oil
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
Directions:
Preheat the oven to 350 degrees F.
Bring 1/2 cup of the broth to a boil in a large pan over medium-high heat. Add the onions, potatoes, bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes.
Add the chicken and cook for 1 minute. Add the tomatoes, jalapenos, cumin, and remaining broth. Bring the soup to a boil then reduce the heat to a simmer. Cook, uncovered, for 15 minutes or until the vegetables are tender and the chicken is cooked through.
Meanwhile, brush both sides of the tortillas with olive oil (or use a sprayer). Slice the tortillas into thin strips. Arrange the tortilla strips in a single layer on a baking sheet and place in the oven. Bake at 350 degrees F for 15 minutes or until crisp, gently stirring the tortilla strips once during the cooking time.
Stir the lime juice and cilantro into the soup and divide the soup between individual serving bowls. Garnish each serving with the tortilla strips.
Recipe Location: https://www.cdkitchen.com/recipes/recs/234/MexicanChickenTortillaSoup66256.shtml
Recipe ID: 36897
Nutrition:
per serving: 203 calories, 2g fat, 28g carbohydrates, 19g protein.
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