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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 (6-inch) corn tortilla |
vegetable cooking spray |
1 teaspoon vegetable oil |
1 (4-ounce) skinned, boned chicken breast half, cubed |
2 tablespoons all-purpose flour |
1/2 cup no-salt-added tomato sauce |
1/4 cup skim milk |
1 (13 1/2-ounce) can no-salt-added chicken broth |
3/4 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/8 teaspoon salt |
1/8 teaspoon garlic powder |
dash of ground red pepper |
1/4 cup seeded, chopped tomato |
2 tablespoons (1/2 ounce) shredded reduced-fat sharp cheddar cheese |
1/2 teaspoon minced jalapeno pepper (optional) |
Directions:
1. Cut tortilla into very thin strips; place on a baking sheet. Bake at 325° for 10 minutes or until crisp. Set aside.
2. Coat a medium saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; saute 4 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually stir in tomato sauce, milk, and chicken broth. Stir in chili powder and next 4 ingredients. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
3. To serve, ladle soup into individual bowls, and top each serving with half of tortilla strips, 2 tablespoons tomato, 1 tablespoon cheese, and, if desired, 1/4 teaspoon jalapeno pepper.
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