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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.

Source: EatingWell Magazine, September/October 2008

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Recipe Summary test

total:
45 mins
Servings:
6
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.

  • Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, 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. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.

Tips

Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

1 1/3 cups
275 calories; protein 19.4g; carbohydrates 23.8g; dietary fiber 4.8g; sugars 3.1g; fat 11.8g; saturated fat 3.5g; cholesterol 52.1mg; vitamin a iu 1909.8IU; vitamin c 3.9mg; folate 22.4mcg; calcium 107.4mg; iron 2.4mg; magnesium 49.1mg; potassium 530.1mg; sodium 760.5mg; thiamin 0.1mg.

1 starch, 1 vegetable, 2 lean meat, 1 fat

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