Chicken Tortilla Soup

I made soup today! Using the chicken I roasted on Sunday, I quadrupled the following recipe. I had to… it doesn’t make much and I wanted to SHARE, because I love this so much. So….. I hope Mom & Dad enjoyed their soup I brought them tonight. And tomorrow I am taking 2 bowls to work with me. 1 for me and 1 for a co-worker who always wants to go OUT for lunch and drag me along. But, I’m determined to not go out to eat this month!!! lol
On to the recipe::::::::

4 (6″) corn tortillas
1/2 C onion, chopped
3 boneless, skinless chicken breast halves
1 garlic clove
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 cans (14.5 oz each) Chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
4 tsp. fresh cilantro, snipped
2 oz reduced-fat cheddar cheese, shredded (1/2 C)
4 thick slices fresh lime (optional)

1.) Preheat oven to 400°F. Cut tortillas into 1/2″ strips using Kitchen Shears. Place on flat Baking Stone . Bake 7-8 minutes or until crisp.

2.) Meanwhile, chop onion using Food Chopper. Cut chicken into 1/2″ pieces using 8″ Chef’s Knife . Heat Generation II 4 Qt Casserole over medium-high heat. Spray with vegetable oil using Kitchen Spritzer. 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 . Divide tortilla strips among 4 bowls. Ladle soup over totillas using Nylon Ladle . Shred cheese over top with Deluxe Cheese Grater . Sprinkle soup with cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.

Recipe from The Pampered Chef’s Main Dishes

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