Tortilla Soup
Recipe from EatingWell

Here's a version of chicken tortilla soup that's both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.



by 14  people


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Ingredients
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    8   
    corn tortillas, halved and thinly sliced
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    Canola or olive oil cooking spray
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    1   tablespoon 
    canola oil
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    3   
    Anaheim or poblano peppers, diced
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    1   
    medium onion, diced
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    1   teaspoon 
    ground cumin
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    1   pound 
    boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
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    4   cups 
    reduced-sodium chicken broth
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    1  14  ounce can 
    diced tomatoes with green chiles
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    2   tablespoons 
    lime juice
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    1/2  cup 
    shredded sharp Cheddar cheese
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    1/4  cup 
    chopped fresh cilantro

Directions
1.
Preheat oven to 400 degrees F.
2.
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.
3.
Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 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 lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.
Tip:

1.
Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.
Nutrition information
Per Serving: cal. (kcal) 288, Fat, total (g) 12, chol. (mg) 56, sat. fat (g) 4, carb. (g) 25, Monosaturated fat (g) 4, fiber (g) 5, pro. (g) 20, vit. A (IU) 1944, sodium (mg) 483, Potassium (mg) 404, iron (mg) 3, Vegetables () 1, Starch () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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