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Chicken Tortilla Soup

Chicken Tortilla Soup

by Stacy Beeson, St. Luke's

KTVB.COM

Posted on October 25, 2011 at 4:09 AM

Updated Friday, Nov 22 at 2:48 PM

Chicken Tortilla Soup

Ingredients
• 1 tablespoon olive oil
• 1 green pepper, diced
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 pound boneless, skinless chicken breast or thighs, trimmed and cut into 1-inch pieces
• 4 cups reduced-sodium chicken broth
• 1. 14-ounce can diced tomatoes with green chiles
• 4 corn tortillas, torn into pieces
• 2 tablespoons lime juice
• 1/2 cup shredded sharp Cheddar cheese
• 1/4 cup chopped fresh cilantro
 

Heat oil in a large saucepan over medium heat. Add peppers, onion and garlic and cook, until the onion begins to soften, 3 to 5 minutes. Add cumin, 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. Add corn tortilla pieces and cook until they soften. Remove from the heat and stir in lime juice. Serve each portion with chopped avocado, shredded cheddar, cilantro and dollop of low-fat sour cream.


 

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