 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This recipe is based upon one that I got from Land o Lakes, however I have modified it to suit my tastes. Ingredients:
1 tablespoon butter, melted |
2 fat free tortillas (10 inch) |
1 tablespoon butter |
1/2 cup onion, chopped |
1 jalapeno pepper, seeded,chopped |
1 teaspoon finely chopped fresh garlic |
1 teaspoon ground cumin |
2 (14 1/2 ounce) cans low sodium chicken broth or 2 (14 1/2 ounce) cans vegetable broth |
1 (14 1/2 ounce) can diced tomatoes |
2 cooked chicken breasts, chopped |
1 tablespoon fresh lime juice |
1/2 cup monterey jack cheese, shredded |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat oven to 375°F.
2. Brush 1 tablespoon melted butter on both sides of each tortilla.
3. Cut tortillas into strips.
4. Place on baking sheet.
5. Bake for 5 to 7 minutes, stirring occasionally, or until crunchy.
6. Melt 1 tablespoon butter in a saucepan until sizzling; add onion, jalapeño, garlic and cumin.
7. Cook over medium heat until onion is softened.
8. Add broth and tomatoes and continue cooking until mixture just comes to a boil.
9. Reduce heat to low and add 10 of the baked tortilla strips to the soup.
10. Cover with a lid and cook, stirring occasionally, for 15 minutes.
11. Stir in lime juice.
12. Place 2 cups soup in 5-cup blender container or food processor bowl.
13. Cover, blend on Low until smooth about 60 seconds.
14. Repeat with remaining soup.
15. Heat chicken in microwave till hot.
16. Add chicken breasts to bowls and cover with soup.
17. To serve, top soup with remaining tortilla strips, shredded cheese and cilantro.
|
|