Chicken Tortilla Soup

With these cold days, I'm always ready for something warm to eat and soup is a great way to do exactly that!

This recipe is from Pampered Chef and it is tried and true! No worries with this quick and easy dish.

Here's what you'll need:

4 6-inch tortillas (corn or wheat)

1/2 cup chopped onions

3 boneless, skinless chick breast halves (12 ounces)

1 garlic clove, pressed

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

2 cans (14.5 ounces each) chicken broth

1 can (14.5 ounces) diced tomatoes, undrained

1 can (4 ounces) chopped green chilies, undrained

4 teaspoons snipped fresh cilantro

1/2 cups (2 ounces) shredded reduced-fat cheddar cheese

4 thick slices of lime (optional)

1. Preheat oven to 400 degrees. Cut tortillas into 1/2 inch strips. Place on flat baking sheet. Bake 7-8 minutes or until crisp.

2. Chop onion. Cut chicken into 1/2 inch pices. Heat 4 qt. casserole over medium-heat. Spray with vegetable oil. Add chicken, cook, and stir 3 minutes. Add onion, garlic pressed with garlic press, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes, and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.

3. Snip cilantro using kitchen shears. Divid tortilla strips among 4 bowls. Ladle soup over tortillas. Add cheese and cilantro. Garnish with lime to squeeze.

Makes 4 servings.

Stay warm and enjoy!

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