Mexican Tortilla Soup

Mexican Tortilla Soup
Photo by Yunhee Kim

Ingredients

  • 2 teaspoons olive oil, divided
  • ¾ teaspoon ground cumin
  • 6 lime wedges (about 1 1/2 limes)
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 garlic cloves, minced (1 teaspoon)
  • ½ cup coarsely crushed baked tortilla chips (such as Tostitos)
  • + 6 more ingredients
    • 1 cup prechopped green bell pepper (find at the salad bar)
    • ¾ teaspoon chili powder
    • 1/3 cup chopped fresh cilantro
    • ½ cup preshredded reduced-fat Mexican blend cheese
    • 1 cup prechopped onion (find at the salad bar)
    • 12 ounces skinless, boneless chicken breast, trimmed and diced

1. Heat 1 teaspoon oil in a nonstick Dutch oven over medium-high heat. Add the chicken, and cook, stirring often, 3-4 minutes or until browned. Remove to plate, and cover. 2. In the same pan, heat remaining 1 teaspoon oil on medium-high. Add onion, bell pepper, and garlic. Cook, stirring often, 5...

View full recipe at My Recipes

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