8 Corn Tortillas
2 tsp Canola Oil
3 Anaheim or Poblano Peppers (To Yield 1 1/2 Cups Diced)
1 Medium Onion, Diced
1 tsp Ground Cumin
1 Pound Boneless, Skinless Chicken Thighs, Cut Into 1-Inch Pieces
4 Cups Chicken Broth
1 14-Ounce Can Diced Tomatoes with Green Chilies
1/2 Cup Shredded Cheese (Cheddar, Jack, Pepper Jack or a Mexican Blend)
1/4 Cup Cilantro, Chopped
Preheat the oven to 400
Slice the tortillas into thin strips and arrange on a baking sheet. Spray with cooking spray and bake until lightly browned and crispy, 12-15 minutes.
Heat the canola oil in your soup pot over medium heat. Add the peppers and onion, and cook, stirring occasionally, until the onion begins to soften, 6-8 minutes. Add the cumin, and cook, stirring for one minute. Add the chicken pieces and brown for about 5 minutes, then stir in the tomatoes with their juice, and the chicken broth. Bring to a boil, reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Ladle into bowls and garnish with the tortilla strips, cheese and cilantro. !Buen Probecho!
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