Canadian living chicken tortilla soup

Yield: 6 Servings

Measure Ingredient
\N 3 boned and skinned chicken
\N 4 corn tortillas
\N 2 cloves garlic -- minced
\N 1 onion -- chopped
\N 4 plum tomatoes -- chopped

: breasts

2 TB vegetable oil

1 ts ground cumin

¼ ts chili powder

1 ea red and green bell peppers : see directions

4 c chicken stock

1 c corn kernels

¼ c fresh coriander -- chopped Cut chicken breasts into diagonal strips; set aside. Cut tortillas into ¼-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 7⅘ grams fat, according to MasterCook.

Recipe By : Canadian Living 20th Anniversary Cookbook From: Mary Ash <smile@...>date: Wed, 30 Oct 1996 00:10:03 ~0800

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