Chicken Tortilla Soup

INGREDIENTS:

• 1 Tablespoon Canola Oil
• 2 Anaheim Peppers, Diced
• 1 Poblano Pepper, Diced
• 1 Medium Onion, Diced
• 1 Teaspoon Ground Cumin
• 1 Pound Boneless, Skinless Chicken Breast, Cut Into 1-Inch Pieces
  
• 4 Cups Chicken Broth
• 1 14-Ounce Can Diced Tomatoes With Green Chiles
• 2 Tablespoons Lime Juice
• 1/2 Cup Shredded Cheddar Cheese
• 1/4 Cup Chopped Fresh Cilantro
• 1/2 Cup Corn Tortilla Chips, Slightly Crushed
• Hot Sauce to Taste

DIRECTIONS:

• Heat oil in a large saucepan over medium heat, add peppers and onion and cook, stirring, until the onion begins to soften, around 5 minutes.
• Add cumin and cook, stirring, for 1 minute.
• Add chicken, broth, tomatoes and their juice, bring to a boil, then reduce heat and simmer until the chicken is cooked through, around 15 minutes.
• Remove from the heat and stir in lime juice.
• Serve each portion topped with some of the tortilla chips, cheese, cilantro and hot sauce.

This recipe for tortilla soup is not only incredibly tasty, extremely easy and quick, but most importantly is an ideal vessel for hot sauce! If you really feel the need to get fancy, you could always bake your own corn tortillas... This Mexican potage weighs in under 290 calories per 1-1/3 cups.
¡Buen Provecho!

This recipe was adapted from one in Eating Well magazine.