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Prep Time
10 Mins
Cook Time
16 Mins
Yield
Makes 6 servings (serving size: 1 cup)
Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions

How to Make It

Step 1

Heat 1 teaspoon oil in a nonstick Dutch oven over medium-high heat. Add the chicken, and cook, stirring often, 3-4 minutes or until browned. Remove to plate, and cover.

Step 2

In the same pan, heat remaining 1 teaspoon oil on medium-high. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.

Step 3

Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.

Step 4

Ladle soup into serving bowls; top with crushed tortilla chips and cheese. Serve hot, with a lime wedge on the side.

Step 5

 

Step 6

Andrea's wine pick: You can't go wrong with a tangy, herbaceous New Zealand Sauvignon Blanc to match the lively cilantro and lime flavors in the soup. Look for Drylands Sauvignon Blanc, Marlborough 2006 ($15).

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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