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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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You could skip the first step and just use tortilla chips. Ingredients:
3 tablespoons vegetable oil |
6 corn tortillas, cut into thin strips |
2 medium green bell peppers, chopped |
1 medium red bell pepper, chopped |
4 carrots, peeled and chopped |
1 medium onion, chopped |
2 garlic cloves, minced |
3 boneless skinless chicken breast halves, cut into thin strips |
3 large tomatoes, peeled, seeded and chopped |
1 1/2 teaspoons ground cumin |
1 1/2 cups frozen corn kernels |
6 cups chicken broth |
1 lime, juice of |
1 1/2 cups monterey jack cheese, shredded |
Directions:
1. In a large soup pot, heat 2 tablespoons of oil over medium-high heat until hot. Add the tortilla strips and cook, stirring, until strips are crisp and golden, 2-3 minutes. Remove and drain on paper towels.
2. Add remaining oil to the pot. Add peppers, carrot, onion, garlic and chicken. Cook, stirring often, until onion is soft and the chicken is cooked through; 4-6 minutes.
3. Add tomatoes, reduce heat to a simmer and cook, stirring occasionally, for 5 minutes. Add cumin, corn and chicken broth.
4. Heat to boiling, reduce heat to low and simmer, uncovered, for 10 minutes. Stir in lime juice.
5. Serve topped with tortilla strips and grated cheese.
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