2 cups shredded skinless cooked chicken (from a rotisserie chicken)
2 tablespoons fresh cilantro leaves
4 ounces corn tortilla chips
How to Make It
Warm vegetable oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, chili powder and crushed red pepper; cook mixture for 30 seconds, stirring.
Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cook until heated through, 1 to 2 minutes. Season with salt. Stir in cilantro. Divide tortilla chips among 4 shallow soup bowls. Ladle soup on top of chips and serve immediately.
Ok so.. this was extremely spicy, and even though we like a spicy kick in my house, no one was able to enjoy this :( The picture in the magazine was very diseaving.. it looked like there were more ingredients than liquids, but it didn't turn up so. I'm not trying this one again..I am giving a shot at a different tortilla soup recipe.
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