Number of servings : 4
Type of meal : | Soups | Soups
Special diet :
6 corn tortillas (6 in / 15 cm)
2 tsp (10 mL) olive oil
1 green bell pepper, cut into 1/2-in (1 cm) squares
3 scallions, thinly sliced
3 cloves garlic, minced
2 large tomatoes, cubed
1-1/2 cups (375 mL) fat-free, reduced-sodium chicken broth
1/2 cup (125 mL) water
1-1/2 tsp (7 mL) cumin
1-1/2 tsp (7 mL) coriander
1/2 tsp (2 mL) salt
6 oz (170 g) boneless, skinless chicken breast, cut into thin strips
1/4 cup (60 mL) shredded Monterey Jack cheese
Preheat oven to 400ºF (200ºC). Cut tortillas into 1/2-in (1 cm) wide strips. Place strips on baking sheet and bake until crisp, about 5 minutes.
Meanwhile, heat oil in medium nonstick saucepan over medium heat. Add bell pepper, scallions, and garlic to pan, and cook until scallions are tender, about 2 minutes. Stir in tomatoes and cook until they start to collapse, about 2 minutes.
Add broth, water, cumin, coriander, and salt to pan and bring to a boil. Add chicken. Reduce to simmer, cover, and cook until chicken is cooked through, about 3 minutes. (Recipe can be made ahead to this point. At serving time, gently reheat.)
Spoon soup into 4 bowls and top with tortilla strips and cheese.