Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Yield: Serves 8 to 10
Cuisine: Mexican
Ingredients: 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 1 , red bell pepper, seeded and chopped fine; 1 , jalapeño chile, seeded and chopped fine; 1 tablespoon, chili powder; 2 cloves, garlic, minced; 2 quarts, low-sodium chicken broth; 1 1/2 pounds, boneless, skinless chicken breast; 1 can, diced tomatoes (14.5-ounce), drained; 1 tablespoon, chopped fresh cilantro leaves; 2 tablespoons, lime juice; , Salt and pepper

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Appears in Cook's Country February/March 2007

SERVES8 to 10

TIME1 hour

WHY THIS RECIPE WORKS

This Chicken Tortilla Soup recipe uses a variety of vegetables and spices to give it a spicy kick and hearty texture. Garnishing the soup with tortilla chips, avocado, and shredded Monterey Jack cheese turned the recipe into a hearty meal.

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