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Chicken Tortilla Soup

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4 corn tortillas

1/2 C chopped onions

3 boneless, skinless chicken breasts

1 garlic clove, pressed

1/4 tsp chili powder

1/4 tsp ground cumin

2- 14 1/2 oz cans chicken broth

14 1/2 oz can diced tomatoes, undrained

4 oz can chopped green chilies

4 tsp fresh cilantro leaves

1/2 C shredded cheddar cheese

4 lime slices


Preheat oven to 400 degrees. Cut tortillas into strips and bake on a cookie sheet 8 minutes or until crisp. Spray a skillet with Pam and cook chicken breasts. Remove to a cutting board and roughly chop. Return to skillet. Add onion, garlic, chili powder, and cumin. Cook, stirring, 2 minutes. Stir in broth, tomatoes, and chilies. Bring to a boil. Reduce heat and simmer for 10 minutes. Ladle into 4 bowls and top with cilantro, tortilla strips, cheese. Serve with lime wedge.

Source: Pampered Chef

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This is the lower calorie Chicken Tortilla Soup.


Make-Ahead Chicken

Cut 1 lb boneless, skinless chicken breasts or thighs into ½-in. cubes. Heat 1 tsp vegetable oil

in Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink, stirring occasionally. Drain chicken, if necessary.

Cheesy Chicken Tortilla Soup

1 portion Make-Ahead Chicken

3 cups tortilla chips, finely crushed

2 cups frozen corn kernels

8 oz pasteurized process cheese spread, cut into 1-in. cubes

1 can (14.5 oz) diced tomatoes with green chilies

2 tbsp Chipotle Rub

2 cans (14 oz each) reduced-sodium

Chicken broth

Optional toppings, such as shredded Cheddar cheese, snipped fresh cilantro, Diced tomatoes and additional crushed Tortilla chips

1. Combine cheese spread, tomatoes, rub and broth in a 4qt. casserole. Bring to a simmer over medium heat. Cook 12-14 minutes, until cheese is melted and mixture is smooth, stirring occasionally.

2. Add chicken, chips and corn. Simmer 4-6 minutes, or until soup is thickened.

Serve soup with optional toppings, if desired.

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