Ingredients
8 (6 inch) corn tortillas, divided
2 teaspoons vegetable oil, divided
1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
1 teaspoon ground cumin
1 cup chopped poblano pepper (1-2 medium) ( I substituted a green bell pepper)
1/2 cup chopped onion
1 pressed garlic clove
2 (14 ounce) cans reduced-fat chicken broth (99% fat-free)
2 (15 ounce) cans pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or 1 (10 ounce) can green enchilada sauce (I used the salsa verde)
2 tablespoons minced cilantro
Directions
1. Preheat oven to 400°F.
2. Cut four tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil. Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside. (This is the step I skipped.)
4. Fold each of the remaining 4 tortillas into quarters & and coarsely grate. Set aside.
5. Toss chicken pieces with cumin.
6. Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
7. Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
8. Stir in chicken, broth, beans, salsa and grated tortillas.
9. Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
10. Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.
1. Preheat oven to 400°F.
2. Cut four tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil. Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside. (This is the step I skipped.)
4. Fold each of the remaining 4 tortillas into quarters & and coarsely grate. Set aside.
5. Toss chicken pieces with cumin.
6. Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
7. Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
8. Stir in chicken, broth, beans, salsa and grated tortillas.
9. Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
10. Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.
I skipped out on the baked tortilla strips topping to cut down on a few useless calories, but it's still a very yummy soup, especially when it's so cold out. And, each serving is very filling, which was surprising for me. Enjoy! (This recipe comes from the Pampered Chef It's Good for You! cookbook.)
Servings: 6. Calories/Serving: 260.
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