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Send a Meal BlogThursday, March 08 2012
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.
 Recipe from
 Servings: 6 servings, about 1 1/3 cups each
Prep Time: 30 mins
Total Time: 45 mins
Ingredients
Directions
Preheat oven to 400 degrees F.
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 andcilantro.
Tip:
Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.
Nutrition information
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