Chicken Tortilla Soup Recipe

                                               Chicken Tortilla Soup

Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor! From eatbetteramerica.


* 6 corn tortillas (6-inch)
* 2 tablespoons vegetable oil
* 1 small onion, chopped (1/3 cup)
* 2 cloves garlic, finely chopped
* 1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
* 1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
* 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
* 1/2 teaspoon coarse (kosher or sea) salt
* 1 1/2 cups shredded cooked chicken breast
* Avocado slices, if desired
* Shredded Monterey Jack cheese, if desired
* Chopped fresh cilantro, if desired
* 1 lime, cut into wedges

Cooking Procedure:


Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes or until strips begin to brown, stirring once halfway through baking; cool. Strips will become crisp when cooled.
# 2

Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
# 3

To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

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