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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this recipe out of a Pampered Chef catalog. It is delicious, but a bit spicy. My husband doesn't like soup but loves this. Ingredients:
4 tortillas |
1/2 cup chopped onion |
3 boneless skinless chicken breast halves |
1 clove garlic, pressed or 1 teaspoon already minced garlic |
1/4 teaspoon chili powder |
1/4 teaspoon ground cumin |
2 (14 1/2 ounce) cans chicken broth |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (4 ounce) can chopped green chilies, undrained |
4 teaspoons cilantro |
1/2 cup shredded cheddar cheese or 1/2 cup colby-monterey jack cheese |
4 slices fresh limes, thick (optional) |
Directions:
1. Preheat oven to 400 degrees.
2. Cut tortillas into 1/2 inch strips and bake 7-8 minutes or until crisp.
3. Cook chicken until lightly browned in pan large enough to make soup.
4. Add onion, garlic, cilantro, chili powder and cumin.
5. Cook and stir for 2 minutes.
6. Stir in broth, tomatoes and chilies.
7. Bring to a boil.
8. Reduce heat and simmer 10 minutes.
9. Pour soup into bowls and sprinkle with cheese and tortilla strips.
10. Garnish with lime slices.
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