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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Play with this tortilla soup recipe a bit to find ingredients that match your own personal tastes. You can use packaged Mesquite flavored chicken, add more tomatoes and onions, or even get creative with the cheeses. Ingredients:
1 large onion, chopped |
2 green onions, thinly sliced |
2 tablespoons butter |
4 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
4-1/2 cups reduced-sodium chicken broth |
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained |
1 can (8 ounces) no-salt-added tomato sauce |
1 can (4 ounces) chopped green chilies |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
2 teaspoons ground cumin |
1/4 teaspoon pepper |
3 cups cubed cooked chicken breast |
2 tablespoons minced fresh cilantro |
1-1/3 cups crushed baked tortilla chip scoops |
7 tablespoons shredded reduced-fat cheddar cheese |
Directions:
1. In a Dutch oven, saute onion and green onions in butter until tender. Add garlic; cook 1 minute longer.
2. Stir in flour until blended; gradually add broth. Stir in the tomatoes, tomato sauce, chilies, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add chicken and cilantro; heat through.
3. For each serving, place 2 tablespoons chips in a soup bowl. Top with 1-1/2 cups soup. Garnish each serving with 1 tablespoon each of cheese and chips. Yield: 7 servings.
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