Chicken tortilla soup

Ingredients

2 corn tortillas
1/4 cup chopped onion
2 cloves garlic, minced
1 Anaheim or poblano chili pepper, seeded and chopped
1 tablespoon cumin seeds
1 tablespoon vegetable oil
2 cups reduced-sodium chicken broth
1 can (14 1/2 oz.) diced tomatoes
1/2 cup frozen whole kernel corn
1 tablespoon tomato paste
1/8 teaspoon crushed red pepper
1 1/2 cups coarsely shredded, cooked chicken
1/4 cup shredded Monterey Jack cheese or sharp cheddar cheese (optional)

Directions

1. 1. Cut tortillas into 1/2-inch-wide strips. On baking sheet spread into single layer. Bake at 350°F about 10 minutes or until strips are crisp. Set aside.
2. In large saucepan cook onion, garlic, chili pepper and cumin seeds in oil about 5 minutes or until vegetables are tender, stirring constantly. Add broth, undrained tomatoes, corn, tomato paste and red pepper. Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 5 minutes.
3. Stir in chicken. Heat through.
4. To serve, divide tortilla strips between 4 serving bowls. Ladle soup on top. Garnish with cheese, if desired.

2. ***Make It A Meal:
1 medium sliced banana tossed with 1/2 cup blueberries and topped with 6 ounces low-fat orange yogurt;
1 oatmeal cookie; and 8 ounces fat free milk

May 20, 2011 03:39