Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 (15 ounces) can of diced tomatoes
1-28 oz can of Fire Roasted Red Pepper strips
1 cup of corn
2 jalapeno peppers, seeded and finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon chopped cilantro
2 cups shredded cooked chicken
1 1/2 cups shredded Cheddar cheese
1 tablespoon vegetable oil
6 corn tortillas, cut into strips

Directions

Heat 1 tablespoon of oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and jalapeno peppers and cook, stirring, for 1 minute. Add broth, tomatoes, red peppers chili powder, and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.

Toss the tortilla strips with 1 tablespoon oil and place on a sheet pan. Toast the strips in a 425-degree F oven until crispy, about 10 minutes.

Add chicken. Remove from heat. Add cheese and tortilla strips. Stir well. Return the pot to medium heat and cook until hot, 1 to 2 minutes.

Posted by Jovina Coughlin in Cheese, Chicken, Healthy Italian Cooking, onion, peppers, Soup, Tortillas