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Chicken Tortilla Soup
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4 six inch corn tortillas | |
1/2 cup | chopped onion |
3 | boneless, skinless chicken breasts |
1 clove | garlic |
1/4 tsp | cumin |
2 cans (14 1/2 oz) | chicken broth |
1 can (14 1/2 oz) | diced tomatos, undrained |
1 can (4 oz) | chopped green chilies, undrained |
4 tsp | fresh cilantro |
1/2 cup (2 oz) | shredded reduced fat cheddar cheese |
4 thick slices | lime |
Cut tortilla into 1/2 inch strips. Bake 7 - 8 minutes | |
Chop | onion |
Cut chicken into 1/2 inch pieces
Cook chicken on stove top for about three minutes
Add garlic, chili pdr and cumin
Cook, and stir another 2 minutes
Stir in broth, tomatoes and chilies
Bring to a boil
Reduce heat and simmer for 10 minutes
Snip cilantro. Divide tortilla strips among four bowls
Put cheese on top
Sprinkle with cilantro
Squeeze a lime over time, if wanted
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