Mexican Tortilla Soup
Fresh cilantro is used extensively in Mexican cooking. Also called fresh coriander of Chinese parsley, this pungent herb is similar in appearance to flat-leaf parsely.
Makes 8 servings
|Nonstick cooking spray|
|2||pounds boneless skinless chicken breasts, cut into 1/2-inch strips|
|4||cups diced carrots|
|2||cups sliced celery|
|1||cup chopped green bell pepper|
|1||cup chopped onion|
|4||cloves garlic, minced|
|1||jalapeño pepper,* seeded and sliced|
|1||teaspoon dried oregano leaves|
|1/2||teaspoon ground cumin|
|8||cups fat-free reduced-sodium chicken broth|
|1||large tomato, seeded and chopped|
|4||to 5 tablespoons lime juice|
|2||(6-inch) corn tortillas, cut into 1/4-inch strips|
|3||tablespoons finely chopped fresh cilantro|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 350°F. Spray large nonstick Dutch oven with cooking spray; heat over medium heat. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Add carrots, celery, bell pepper, onion, garlic, jalapeño pepper, oregano and cumin; cook and stir over medium heat 5 minutes.
- Stir in chicken broth, tomato and lime juice; heat to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes.
- Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired. Place on baking sheet. Bake about 10 minutes or until browned and crisp, stirring occasionally.
- Stir cilantro into soup. Ladle soup into bowls; top evenly with tortilla strips.
|Serving Size:||1-3/4 cups soup with tortilla strips|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||15 %|
Check out more recipes for Mexican