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Tortilla Soup with Chicken and Baked Tortilla Strips

Recipe By : Reflections
Serving Size : 8 Preparation Time :0:20
Categories : Mexican Soups

Amount Measure Ingredient -- Preparation Method
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1/2 cup onion -- chopped
3/4 pound boneless, skinless chicken thigh
1 clove garlic -- minced
1 4oz green chilies -- diced
1 tablespoon vegetable oil
1 10oz chicken stock
1 10oz beef broth
1 1/2 cups tomato juice
1 1/2 cups water
1 large tomato -- chopped
1 teaspoon cumin
2 tablespoons chili powder
1 teaspoon salt
1 cup corn kernels
tortilla strips
4-6 flour tortillas -- cut into thin strips
olive oil spray
chili seasoning
1/4 cup monterey jack cheese

Heat large stock pot, add oil and saute chicken thighs.

Remove cooked chicken from the pan, set aside. Saute the onion, garlic and green chilies until onions are translucent.

Sprinkle spices (cumin and chili powder) over onions and cook a couple minutes, add salt. Add stocks, tomato juice,water, tomatoes and corn.

Stir and bring to a boil. Reduce to a simmer for 45 miutes. Add chicken back into stock pot and continue to simmer for 30 minutes more.

For tortilla strips - While soup is simmering, preheat oven to 350 degrees F on "convection setting". Spray (with olive oil spray) on both sides, sprinkle with chili seasoning. Place on cutting board and cut into thin strips. Place on parchment covered sheet pan and bake for 4 - 6 minutes.

Description:
"A mildly spicy tomato based soup with chicken and corn"

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Per Serving (excluding unknown items): 79 Calories; 3g Fat (35.9% calories from fat); 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 970mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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