Categories: Soup

Ingredients

• 4 soft corn tortillas, cut into 1-by-2-inch strips
• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken breast, trimmed of fat and diced
• 3 cups frozen bell pepper and onion mix, (about 10 ounces)
• 1 tablespoon ground cumin
• 2 14-ounce can reduced-sodium chicken broth
• 1 15-ounce can diced tomatoes, preferably with green chiles
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons lime juice
• 1/2 cup chopped fresh cilantro
• 3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese

Directions

1. Preheat oven to 350°F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.

2. Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add pepper-onion mix and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Serve topped with the toasted tortilla strips and cheese.

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