Isaacs' Home Recipes Main Sidedish Recipes Chicken Tortilla Soup

Chicken Tortilla Soup

1-1/4 lbs boneless skinless chicken breasts
1 cup chopped onion
1 tsp minced garlic
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
2 tsp chili powder
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
3 corn tortillas (6 inches) cut into 1/2" strips

Broil chicken 3-4 inches from the heat for 5-6 minutes on
each side or until juices run clear.
In a Dutch oven coated with nonstick cooking spray, cook onion and 
garlic until tender.
Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies
and seasonings.
Shred chicken with two forks; add to soup.
Bring to a boil.
Reduce heat; simmer, uncovered, for 10-15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet.
Bake at 350 degrees for 12-15 minutes or until crisp.
Serve with soup.

* 8 servings (1 serving = 1-1/2 cups)

(Simple & Delicious - January/February 2007)