by Sarah S.’s book, Milwaukee, WI
2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)
Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.
Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.
While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.
Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.
Submitted by: Sarah S