Chicken Tortilla Soup

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Address:
5610 NW 12th Ave
Suite 214
Fort Lauderdale,
FL 33309

Preparation: 5 minutes

Cooking time: 10 minutes

Servings: 4

Ingredients:

1 teaspoon canola oil

1 onion, chopped

1 green bell pepper, seeded and chopped

1 garlic clove, minced

3 cups reduced-sodium chicken broth

1 (14 ½ ounce) can diced tomatoes

1 (10-ounce) package frozen corn kernels, thawed

1 teaspoon chili seasoning mix

1½ cups chopped cooked chicken breast

¼ cup coarsely chopped fresh cilantro

8 large baked tortilla chips, coarsely broken up

Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper and garlic. Cook and stir frequently, until softened and lightly browned, about 5 minutes.
Add the broth, tomatoes, corn and chili seasoning mix; bring to a boil over high heat. Add the chicken and cilantro.
Reduce the heat and simmer until heated through, about 2 minutes.
Serve with the tortilla chips.