Chicken Tortilla Soup with Lime (GF)

Chicken Tortilla Soup with Lime (GF)

(6 servings)

Ingredients:

1 tbsp. Canola Oil

1 cup Onion, chopped

1 large Poblano Pepper, seeded and chopped

4 cups Chicken Broth

1½ cups Fresh Tomato, chopped

1 tsp. Ground Cumin

½ tsp. Salt

¼ tsp. Black Pepper

4 6-inch Corn Tortillas (see note)

2 cups Cooked Chicken, shredded

1 cup Whole Kernel Corn (fresh or frozen)

2 medium Avocado, chopped

1 large Fresh Lime, juiced

garnish with cilantro and radish slices

Directions:

In a large Dutch oven over medium heat, warm oil.  Add onion and Poblano pepper to pan and cook about 5 minutes or until tender.  Stir in chicken broth, tomato, cumin, salt and pepper.  Bring mixture to a boil.  Reduce heat to simmer and cook 15 minutes, stirring occasionally.  Stir in chicken and corn.  Heat through.  Just before serving, stir in avocado and lime juice.  Serve and top with tortilla strips and garnishes.

Notes:              You can use rotisserie chicken or bake boneless skinless chicken breasts.  To bake chicken, salt and pepper breasts and place in a 7x11 baking dish that has been sprayed.  Add 1 cup of chicken broth from above ingredients, cover and bake 45 minutes.  Use a pre-heated oven at 350-degrees and reserve liquid from dish to use in the soup as part of the 4 cups of broth it calls for above.

Notes:              Cut tortillas into strips.  Place tortilla strips on a baking sheet and place in a pre-heated 375-degree oven for 10 minutes or until crisp.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________