Quick and Easy Tortilla Soup

Chicken cubes and chicken broth are used in this Southwestern-style soup. It also contains salsa, carrots, red sweet pepper, garlic, cumin, cilantro and lime juice. Toasted tortilla strips or crumbled tortilla chips go on top.

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Ingredients:

• 2 lb. skinless, boneless chicken breasts, cut into bite-size pieces
• 3, 48 oz. cans of chicken broth
• 1/2 cup olive oil, divided
• 6 large carrots, sliced very thin
• 1 red sweet pepper, chopped
• 3 cloves garlic, chopped
• 12 oz. jar of salsa
• 2 Tbs. ground cumin
• 1 tsp. salt
• 1 tsp. black pepper
• 3 Tbs. chopped fresh cilantro
• 2 Tbs. lime juice
• 1 1/2 cups shredded Monterey Jack cheese
• Soft tortilla shells

Method

Heat broth in large saucepan or Dutch oven. Saute chicken in 1/4 cup oil until lightly browned. Saute garlic, carrots, and pepper in 1/4 cup oil until softened. Drain vegetables and chicken; add along with salsa to broth. Simmer about 10 minutes. Cut tortilla shells into small strips; bake in oven till lightly toasted. (Helps to spray pan and strips with Pam.) Add lime juice to soup before serving; garnish bowl with cheese and tortilla strips.

Notes: You may substitute tortilla chips for the toasted tortilla shells.

Number of servings: 8

Submitted By: Momika
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