Here’s a version of chicken tortilla soup that’s both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.
- 8 corn tortillas, halved and thinly sliced
- Canola or olive oil cooking spray
- 1 tablespoon canola oil
- 3 Anaheim or poblano peppers, diced
- 1 medium onion, diced
- 1 teaspoon ground cumin
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
- 4 cups reduced-sodium chicken broth
- One 14-ounce can diced tomatoes with green chiles
- 2 tablespoons lime juice
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh cilantro
- Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.
Preheat the oven to 400 degrees F.
Spread the tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12-15 minutes.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the peppers and onion and cook, stirring, until the onion begins to soften, 3-5 minutes. Add the cumin and cook, stirring, for 1 minute. Add the chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12-15 minutes. Remove from the heat and stir in the lime juice. Serve each portion topped with some of the baked tortilla strips, cheddar and cilantro.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
288 calories; 12g total fat; 4g total saturated fat; 56mg cholesterol; 483mg sodium; 25g carbohydrates; 5g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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