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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is my take on chicken tortilla soup. Low fat but still very filling. Hope you like it! Ingredients:
1 cup chopped onion |
3 garlic cloves, minced |
1 red bell peppers or 1 orange bell pepper, chopped |
1 jalapeno pepper, minced |
1 teaspoon cumin |
1 teaspoon coriander |
1/2 teaspoon chili powder |
3/4 teaspoon oregano |
1 cup frozen corn |
2 chicken breasts, diced |
3 cups chicken broth |
14 ounces diced tomatoes |
3 tablespoons fresh lime juice |
1/4 cup chopped cilantro |
sour cream |
diced avocado |
tortilla chips |
Directions:
1. Season chicken with salt and pepper. In a large saucepan, brown in a little oil on all sides. Remove, and set aside.
2. Add onions, garlic, bell pepper, and jalapeno to pan. Saute until vegetables have softened. Add the cumin, coriander, chili powder, and oregano to pan. Cook and stir another minute.
3. Add the broth, tomatoes, corn, and chicken. Bring soup to a boil, then reduce heat, and simmer for 20 minutes.
4. Just before serving, stir in the lime juice and cilantro. Top with any or all of the garnishes.
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