Canadian living chicken tortilla soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | boned and skinned chicken | |
| 4 | corn tortillas | |
| 2 | cloves garlic -- minced | |
| 1 | onion -- chopped | |
| 4 | plum tomatoes -- chopped | |
Directions
: 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