Try one of our soup recipes today..
Chicken Tortilla Soup
4 (6") corn tortillas
1/2 C onion, chopped
3 boneless, skinless chicken breast halves
1 garlic clove
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 cans (14.5 oz each) Chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
4 tsp. fresh cilantro, snipped
2 oz reduced-fat cheddar cheese, shredded (1/2 C)
4 thick slices fresh lime (optional)
Preheat oven to 400°F. Cut tortillas into 1/2" strips using Kitchen Shears.
Place on flat Baking Stone . Bake 7-8 minutes or until crisp.
Meanwhile, chop onion using Food Chopper. Cut chicken into 1/2" pieces using 8"
Chef's Knife . Heat Generation II 4 Qt Casserole over medium-high heat. Spray
with vegetable oil using Kitchen Spritzer. Add chicken; cook and stir 3 minutes.
Add onion, garlic pressed with Garlic Press , chili powder and cumin. Cook and
stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce
heat and simmer 10 minutes.
Snip cilantro using Kitchen Shears . Divide tortilla strips among 4 bowls. Ladle
soup over totillas using Nylon Ladle . Shred cheese over top with Deluxe Cheese
Grater . Sprinkle soup with cilantro. Garnish each bowl with lime slice to
squeeze juice into soup, if desired.