Mexican Tortilla Soup Recipe
This Mexican Tortilla Soup is an irresistible appetizer ! The assortment of vegetables is going to impress you for sure !Try this boneless chicken breasts and tortilla soup with spiced with garlic and pepper with cilantro and oregano seasonings. You are welcome to comment about this Mexican Tortilla Soup here.
Ingredients
Nonstick cooking spray
2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
4 cups diced carrots
2 cups sliced celery
1 cup chopped green bell pepper
1 cup chopped onion
4 cloves garlic, minced
1 jalapeno pepper, seeded and sliced
1 teaspoon dried oregano leaves
1/2 teaspoon ground cuimin
8 cups fat-free reduced-sodium chicken broth
1 large tomato, seeded and chopped
4 to 5 tablespoons lime juice
2 (6-inch) corn tortillas, cut into 1/4 inch strips
Salt (optional)
3 tablespoons finely chopped fresh cilantro
Directions
Preheat oven to 350°F.
Spray large nonstick Dutch oven with cooking spray; heat over medium heat.
Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center.
Add carrots, celery, bell pepper, onion, garlic, jalapeno pepper, oregano and cumin; cook and stir over medium heat 5 minutes.
Stir in chicken broth, tomato and lime juice; heat to a boil.
Reduce heat to low; cover and simmer 15 to 20 minutes.
Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired.
Place on baking sheet.
Bake about 10 minutes or until browned and crisp, stirring occasionally.
Stir cilantro into soup.
Ladle soup into bowls; top evenly with tortilla strips.
Spray large nonstick Dutch oven with cooking spray; heat over medium heat.
Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center.
Add carrots, celery, bell pepper, onion, garlic, jalapeno pepper, oregano and cumin; cook and stir over medium heat 5 minutes.
Stir in chicken broth, tomato and lime juice; heat to a boil.
Reduce heat to low; cover and simmer 15 to 20 minutes.
Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired.
Place on baking sheet.
Bake about 10 minutes or until browned and crisp, stirring occasionally.
Stir cilantro into soup.
Ladle soup into bowls; top evenly with tortilla strips.
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