Chicken Tortilla Soup

READY IN: 45mins




  • Cut up chicken breast.
  • In a large soup kettle put can of fat-free chicken broth in the pot with the breast.
  • Add barley and cumin.
  • Cook on medium heat till chicken is done and tender.
  • Add all remaining ingredients.
  • Bring to a boil, then turn down to simmer.
  • Simmer on low about 15 minutes.
  • To serve, put soup in bowl, stir in a couple of jalapeño pepper rounds. Top with 1 tablespoon of cheddar cheese, 1 tablespoon of mozzarella or jack cheese and top with tortilla chips.
  • HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray or whatever you use.
  • Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in 1/2-inch wide strips and arrange in 1 layer at a time on baking sheet.
  • Bake at 400°F till lightly browned; break up in your soup and ENJOY.