6 tortillas, cut into 1/2-inch-wide strips
1/2 teaspoon chili powder
Pinch of salt, plus 1/4 teaspoon
1 T olive oil
1boneless/skinless chicken breast, cubed
1 small green bell pepper, chopped
1 jalapeño pepper, seeded and chopped (Optional)
1/2 cup chopped onion
3 garlic cloves, minced
1 can (14 ounces) diced tomatoes, drained
1 can (14 ounces) chicken broth (Or I use water and bouillon)
1/4 cup water
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
4 lime wedges (Optional)
Preheat oven to 400ºF.
Place tortilla strips on a baking sheet, coat with cooking spray, and sprinkle with chili powder and pinch of salt. Bake until crisp, about 6 to 8 minutes.
Meanwhile, heat oil in a medium saucepan over medium heat. Sauté chicken thigh pieces until lightly browned, 1 to 2 minutes. Add bell pepper, jalapeño pepper, onion, and garlic, and cook until onions are tender, 2 to 3 minutes. Stir in tomatoes and cook 1 minute.
Add broth, water, cumin, oregano, and remaining 1/4 teaspoon salt to pan and bring to a boil over high heat. Divide soup among bowls and top with tortilla strips, cheese, and cilantro. Serve with lime wedges for squeezing.
No comments:
Post a Comment