4 soft corn tortillas, cut into 1-by-2 inch strips
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breast, diced and fat removed
2 cups chopped fresh bell peppers and 1 cup chopped onion or 3 cups frozen bell pepper and onion mix (about 10 ounces)
1 tablespoon ground cumin
2 (14 ounce) cans reduced-sodium chicken broth
1 (15 ounce) can diced tomatoes, preferably with green chilis
¼ teaspoon freshly ground pepper
2 tablespoons lime juice
½ cup chopped fresh cilantro
¾ cup shredded reduced-fat Cheddar or Monterey Jack cheese
Chicken Vegetable Tortilla Soup
Servings: 4
Ingredients:
Directions:
- Preheat oven to 350 degrees F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
- Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add peppers, onions, and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes.
- Add broth, tomatoes, pepper, and lime juice; bring to a simmer and cook, stirring, until the vegetables are tender, about 3 minutes more. Return the chicken and any juice to the pot and cook, stirring, until heated through, about 1 minutes.
- Remove from heat; stir in cilantro. Serve topped with toasted tortilla strips and cheese.
Make-ahead tip: Cover and refrigerate, without the tortilla strips, for up to two days. Top with toasted tortilla strips just before serving.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Chicken Vegetable Tortilla Soup
Servings: 4
Ingredients:
4 soft corn tortillas, cut into 1-by-2 inch strips
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breast, diced and fat removed
2 cups chopped fresh bell peppers and 1 cup chopped onion or 3 cups frozen bell pepper and onion mix (about 10 ounces)
1 tablespoon ground cumin
2 (14 ounce) cans reduced-sodium chicken broth
1 (15 ounce) can diced tomatoes, preferably with green chilis
¼ teaspoon freshly ground pepper
2 tablespoons lime juice
½ cup chopped fresh cilantro
¾ cup shredded reduced-fat Cheddar or Monterey Jack cheese
Directions:
- Preheat oven to 350 degrees F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
- Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add peppers, onions, and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes.
- Add broth, tomatoes, pepper, and lime juice; bring to a simmer and cook, stirring, until the vegetables are tender, about 3 minutes more. Return the chicken and any juice to the pot and cook, stirring, until heated through, about 1 minutes.
- Remove from heat; stir in cilantro. Serve topped with toasted tortilla strips and cheese.
Make-ahead tip: Cover and refrigerate, without the tortilla strips, for up to two days. Top with toasted tortilla strips just before serving.
Nutrition Facts
4 serving per container
Serving size 1
| Amount Per Serving | ||
|---|---|---|
| Calories | 330 | |
| % Daily Value* | ||
| Total Fat 12g | 15% | |
| Saturated Fat 3.5g | 18% | |
| Trans Fat 0g | ||
| Cholesterol 95mg | 32% | |
| Sodium 460mg | 20% | |
| Total Carbohydrate 20g | 7% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 35g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 243mg | 20% | |
| Iron 2mg | 10% | |
| Potassium 726mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.