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Easy Chicken Tortilla Soup

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This tortilla soup recipe is a great example of how a few choice convenience products can renovate an old favorite for our modern, hectic lives. Some frozen vegetables, a few canned tomatoes and canned broth, and you have a comforting crowdpleaser ready in about 30 minutes. For creaminess and additional fiber, garnish with avocado.

Ingredients:
  • 4 soft corn tortillas, cut into 1-by-2-inch strips
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast, trimmed of fat and diced
  • 3 cups frozen bell pepper and onion mix, (about 10 ounces)
  • 1 tablespoon ground cumin
  • 2 14- ounce can reduced-sodium chicken broth
  • 1 can diced tomatoes, preferably with green chiles
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons lime juice
  • ½ cup chopped fresh cilantro
  • ¾ cup shredded reduced-fat cheddar or monterey jack cheese
Directions:
  1. Preheat oven to 350 degrees F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
  2. Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add pepper-onion mix and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Serve topped with the toasted tortilla strips and cheese.
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