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Light and Quick Tortilla Soup
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Eating Well
| 1 c. | baked tortilla chips |
| 1 Tb. | canola oil |
| 3 | Anaheim or poblano pepper, diced |
| 1 medium | onion, diced |
| 1 tsp. | ground cumin |
| 1 lb. | boneless, skinless chicken thighs, trimmed and cut into 1" pieces |
| 4 c. | chicken broth |
| 1 (14oz.) | diced tomatoes with green chilies |
| 2 Tb. | lime juice |
| 1/2 c. | shredded sharp Cheddar cheese |
| 1/4 c. | chopped fresh cilantro |
1. Heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3-5 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, 12-15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked chips, Cheddar and cilantro.
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