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Title: Canadian Living Chicken Tortilla Soup
Categories: Poultry Soup Chicken Tex Canadian
Yield: 6 Servings
| 3 | Boned and skinned chicken | |
| Breasts | ||
| 4 | Corn tortillas | |
| 2 | tb | Vegetable oil |
| 2 | Cloves garlic -- minced | |
| 1 | Onion -- chopped | |
| 1 | ts | Ground cumin |
| 1/4 | ts | Chili powder |
| 1 | Red and green bell peppers | |
| See directions | ||
| 4 | Plum tomatoes -- chopped | |
| 4 | c | Chicken stock |
| 1 | c | Corn kernels |
| 1/4 | c | Fresh coriander -- chopped |
Cut chicken breasts into diagonal strips; set aside. Cut tortillas into 1/4-inch thick strips. In large saucepan, heat 1 tablespoon of the oil over medium-high heat; cook tortilla strips, stirring, for about 2 minutes until crisp. Remove strips to papers towels to drain. Add remaining oil, garlic, onion, cumin and chilli powder to pan; cook over medium heat, stirring occasionally for 3 minutes or until softened. Add chicken and red and yellow (or green) bell peppers and cook until chicken is golden, about 5 minutes. Add tomatoes, chicken stock and bring to a boil. Reduce heat and simmer for 7 minutes. Add corn; cook 2 minutes. Stir in lime juice. Lade into bowls and top with tortilla strips and coriander.
Serves 6
248 calories and 7.8 grams fat, according to MasterCook.
Recipe By : Canadian Living 20th Anniversary Cookbook
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