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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 onions, peeled and quartered |
2 tomatoes, cored and quartered |
1 teaspoon vegetable oil |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons ground cumin |
2 garlic cloves, minced |
6 cups chicken stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
3 (6-inch) corn tortillas, cut into 1/4-inch strips |
1 1/2 cups shredded cooked chicken breast (about 6 ounces) |
1/2 cup (2 ounces) shredded part-skim oaxaca cheese or reduced-fat monterey jack cheese |
6 lime wedges |
Directions:
1. To prepare soup, combine the onions and tomatoes in a blender or food processor, and process until smooth. Heat oil in a Dutch oven over medium-high heat until hot. Add the dried oregano, ground cumin, and minced garlic, and sauté 10 seconds. Add pureed onion mixture to pan (mixture will boil vigorously), and cook 1 minute. Stir in Chicken Stock and salt; bring the mixture to a boil. Reduce heat, and simmer 15 minutes.
2. Preheat oven to 350°.
3. To prepare toppings, place the tortilla strips in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until tortilla strips are toasted.
4. Ladle soup into each of 6 bowls, and top with the baked tortilla strips, shredded chicken, and cheese. Serve with lime wedges.
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