Chicken Tortilla Soup 


 

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Ingredients

4 each (6-inch) corn tortillas
1/2 cup chopped onion
1 clove garlic, pressed
1/4 teaspoon chili powder
1/4 teaspoon cumin, ground
2 cans chicken broth, (14 1/2 oz)
1 can tomato, diced undrained (14 1/2 oz)
1 can chopped green chilies, undrained (4 oz)
4 teaspoons snipped fresh cilantro
1/2 cup shredded reduced-fat cheddar cheese
4 each sliced limes


 

Instructions
 Preheat oven to 400 degree F. Cut tortillas into 1/2 -inch strips. Place on flat baking stone and bake for 7-8 minutes or until crisp.

Meanwhile, chopped onions. Cut Chicken into 1/2-inch pieces. In a large pan, put in oil and chicken, add onion, garlic, chili powder and cumin. Cook and stir for 2 minutes. Stir in broth, tomatoes and chilies. Bring to boil. Reduce heat and simmer 10 minutes

Snip cilantro using kitchen shears. Divide tortillas strips among 4 bowls Ladle soup over tortillas. Sprinkle cheese over soup, the garnish with cilantro. Put limes on the edge of the soup bowl.

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Yields: 4 Servings



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