Pampered Chef Chicken Tortilla Soup

Submitted by tstokley

"Very easy and tasty soup recipe."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 (6 inch) corn tortillas
• 1⁄2 cup chopped onion
• 3 boneless skinless chicken breast halves
• 1 garlic clove
• 1⁄4 teaspoon chili powder
• 29 ounces chicken broth
• 1⁄4 teaspoon ground cumin
• 14 1⁄2 ounces diced tomatoes, undrained
• 1 (4 ounce) can chopped green chilies, undrained
• 4 teaspoons snipped fresh cilantro
• 1⁄2 cup shredded reduced-fat cheddar cheese
• 4 thick lime slices

directions

1. Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp.
2. Meanwhile, chop onion. Cut chicken into 1/2 inch pieces. Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. Cook and stir. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer.
3. Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over top. Sprinkle with cilantro. Garnish each bowl with lime slice to squeeze juice into soup if desired.

Reviews

[Kit_Kat]

Wonderful lunch soup. I made this for our PTO Cinco de Mayo teacher appreciation lunch and it was devoured. Next time I will use chicken breasts that are still on the bone as I feel that you get a richer chicken flavor. With that thought I would simmer the chicken with the spices instead of browning it, just to get a more tender result with the chicken. (I am not sure if this will produce the same results, but I will give it a try.) The lime and tortillas were a great garnish and several teacher's commented about that. Thanks for posting a wonderful recipe. Reviewed for P.A.C Spring 2008.