Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Yield: Serves 8 to 10
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 1 , red bell pepper, seeded and chopped fine; 1 , jalapeño chile, seeded and chopped fine; 1 tablespoon, chili powder; 2 cloves, garlic, minced; 2 quarts, low-sodium chicken broth; 1 1/2 pounds, boneless, skinless chicken breast; 1 can, diced tomatoes (14.5-ounce), drained; 1 tablespoon, chopped fresh cilantro leaves; 2 tablespoons, lime juice; , Salt and pepper

Main Courses
Latin America & Caribbean
Mexican
Poultry
Chicken
Soups
Contest Recipes

Appears in Cook's Country February/March 2007

This soup allows you to get creative by adding condiments like avocado and shredded Monterey jack cheese.

SERVES 8 to 10

TIME 1 hour

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