Mexican Tortilla Soup (Health Magazine)

Image taken from the website "Simply Recipes"

2 tsp olive oil, divided

12 oz skinless, boneless chicken breast, trimmed & diced

1 cup chopped bell pepper

1 cup chopped onion

2 garlic cloves, minced

3/4 tsp cumin

3/4 tsp chili powder

2, 14 oz cans fat-free, less-sodium chicken broth

14.5 oz can diced tomatoes, undrained

1/3 cup chopped cilantro

1/2 cup coarsely crushed baked tortilla chips

1/2 cup Mexican cheese blend

6 lime wedges (about 1.5 limes)

1. Heat 1 tsp oil in a nonstick Dutch oven over med-high heat.  Add the chicken and cook, stirring often, 3-4 minutes or until browned.  Remove to plate & cover.

2. In the same pan, heat remaining oil on med-high heat. Add onion, bell pepper, & garlic.  Cook, stirring often, 5 minutes or until softened.  Stir in cumin, chili powder, broth, & tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.

3. Return the chicken & juices to the pan & simmer 3 minutes or until heated through. Stir in cilantro.

4. Ladle soup into serving bowls; top with crushed tortilla chips & cheese.  Serve hot with a lime wedge on the side.

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Filed under Chicken, Healthy, Mexican, No oven necessary., Soup

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