Tuesday, January 13, 2009

Chicken Tortilla Soup

I am having lds food services chicken tortilla soup today and it is really really yummy. I think this is the recipe but I could be wrong. I'll give it to you anyway though.

4 6-inch corn tortillas
1/2 cup chopped onion
3 boneless, skinless chicken breast halves (about 12 ounces)
1 garlic clove, pressed through garlic press
1/4 teaspoon chili powder
cumin ? ? they didn't include it but it's in it and mentioned later in the recipe....the main flavor!
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can diced tomatoes, undrained
1 4-ounce can chopped green chilies, undrained
4 teaspoons snipped fresh cilantro
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
4 thick sliced fresh lime (optional)

Preheat oven to 400 degrees.
Cut tortillas into 1/2-inch strips using kitchen shears.
Place on flat baking stone. Bake 7-8 minutes or until crisp.
Meanwhile, chop onion.
Cut chicken into 1/2-inch pieces.
Heat 4-quart casserole (or pot) over medium high heat.
Spray with vegetable oil.
Add chicken, cook and stir 3 minutes.
Add onion, pressed garlic, chili powder and cumin.
Cook and stir 2 minutes.
Stir in broth, tomatoes and chilies.
Bring to a boil.
Reduce heat and simmer 10 minutes.

Snap cilantro, using kitchen shears.
Divide tortilla strips among 4 bowls.
Ladle soup over tortillas.
Grate cheese over the top.
Sprinkle soup with cilantro.
Garnish each bowl with lime slice to squeeze juice into soup, if desired.