Chicken Tortilla Soup (ATK)

• portions: 8-10

Ingrédients

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 garlic cloves, minced

2 quarts low-sodium chicken broth*

1½ pounds boneless, skinless chicken breasts

1 (14.5-ounce) can diced tomatoes, drained

1 tablespoon chopped fresh cilantro

2 tablespoons lime juice

Salt and pepper

Instructions

1. Heat oil in large Dutch oven over medium heat. Add onion, bell pepper, and jalapeño and cook, stirring frequently, until softened, about 8 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.

2. Add broth and chicken and bring to boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes. With slotted spoon, remove chicken; cool and shred into small pieces.

3. Return shredded chicken to pot along with tomatoes, cilantro, and lime juice. Season with salt and pepper. Serve with recommended garnishes. (Soup can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month.)

Notes

Jo Ann writes: "The condiments allow you to make the soup in your own unique way. I like to add hot sauce to make it spicier!" Serve with tortilla chips, avocado, and shredded Monterey Jack cheese.

Cooks country 2007 February/ March