Southwest Chicken Soup

Southwest Chicken Soup

  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time: 15 mins 
  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time: 15 mins 

Southwest Chicken Soup

  • Prep : 15 mins
  • Cooking : 15 mins
  • Serves : 4

Ingredients

Serves 4
  • 6 corn tortillas (6-inch), cut into 1/2-inch-wide strips
  • 1/2 teaspoon chili powder
  • Pinch of salt, plus 1/4 teaspoon
  • 1 tablespoon olive oil
  • 6 ounces boneless, skinless chicken thighs, cut in 1/4-inch pieces
  • 1 small green bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 can (14 ounces) petite-cut diced tomatoes, drained
  • 1 can (14 ounces) low-sodium chicken broth
  • 1/4 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • 4 lime wedges
  • 6 corn tortillas (6-inch), cut into 1/2-inch-wide strips
  • 1/2 teaspoon chili powder
  • Pinch of salt, plus 1/4 teaspoon
  • 1 tablespoon olive oil
  • 6 ounces boneless, skinless chicken thighs, cut in 1/4-inch pieces
  • 1 small green bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 can (14 ounces) petite-cut diced tomatoes, drained
  • 1 can (14 ounces) low-sodium chicken broth
  • 1/4 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • 4 lime wedges

Directions

Step 1.

Preheat oven to 400ºF.

Step 2.

Place tortilla strips on a baking sheet, coat with cooking spray, and sprinkle with chili powder and pinch of salt. Bake until crisp, about 6 to 8 minutes.

Step 3.

Meanwhile, heat oil in a medium saucepan over medium heat. Sauté chicken thigh pieces until lightly browned, 1 to 2 minutes. Add bell pepper, jalapeño pepper, onion, and garlic, and cook until onions are tender, 2 to 3 minutes. Stir in tomatoes and cook 1 minute.

Step 4.

Add broth, water, cumin, oregano, and remaining 1/4 teaspoon salt to pan and bring to a boil over high heat. Divide soup among bowls and top with tortilla strips, cheese, and cilantro. Serve with lime wedges for squeezing.

Tip: The chile-flavored baked corn tortilla strips make this soup especially good. But in a pinch, you could substitute store-bought tortilla chips.

Nutrition (Per Serving)

  • 243 calCalories
  • 14 gProtein
  • 28 gCarbohydrates
  • 9 gFat
  • 44 mgCholesterol
  • 415 mgSodium
  • 4 gDietary Fiber