Tortilla Soup
From: Better Homes and GardensAnaheims and poblanos add a lively beat to shredded chicken and fresh corn in an aromatic broth.
Servings: Makes 6 servings.
Total: 30 mins
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Ingredients
1 cup chopped onion
4 cloves garlic, minced
2 to 4 Anaheim or poblano chili peppers, seeded and chopped
1 tablespoon cumin seed
2 tablespoons cooking oil
1-1/2 cups fresh-cut corn kernels (about 3 ears)
3 medium tomatoes, chopped
2 14-ounce cans reduced-sodium chicken broth (3-1/2 cups)
1-1/2 cups coarsely shredded cooked chicken
1/2 cup snipped fresh cilantro
2 cups coarsely crushed tortilla chips
1 cup shredded Monterey Jack cheese (4 ounces) (optional)
Tortilla chips (optional)
Lime wedges (optional)
Fresh cilantro sprigs (optional)
Directions
1. In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired. Makes 6 servings.
Nutrition Facts
Calories 274, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 29 mg, Sodium 504 mg, Carbohydrate 26 g, Fiber 4 g, Protein 16 g. Daily Values: Vitamin A 7%, Vitamin C 78%, Calcium 3%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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