Chicken Tortilla Soup

This can be spicy, adjust spice to taste, such as omitting cayenne pepper and using small jalapeño.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In large stockpot heat 1/2 tablespoon of oil. Add chicken and brown on each side, about 2 minutes per side. Remove chicken. Heat additional 1/2 tablespoon of oil, add garlic, onion and jalapeño. Sauté until onion is soft, about 3 minutes.

Step 2

Add tomato paste and cook about 2 minutes until paste is slightly brown. Add cumin, chili powder and ground cayenne pepper

Step 3

Stir in canned tomatoes and chicken broth and bring to a boil. Return chicken breasts to pot and simmer for about 30 minutes or longer until chicken is no longer pink inside.

Step 4

Cut tortillas into 2” strips. Coat with cooking spray and bake at 400 until crisp, about 10 minutes (or less).

Step 5

Remove chicken and shred with 2 forks.

Step 6

Return chicken to pot, add corn and simmer another 5 minutes.

Step 7

Stir in cilantro and lemon juice. Serve with baked tortilla strips.