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Posted over 4 years ago
1 teaspoon olive oil
1 onion, chopped
1 green pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
4 cups low-sodium chicken broth
1 (141/2 oz) can stewed tomatoes
1 tablespoon fresh lime juice
2 teaspoons grated lime rind
8 drops hot pepper sauce
¼ cup chopped fresh cilantro
2 6-inch corn tortillas cut into ½ inch strips
¼ cup shredded Monterey Jack cheese
Heat a large nonstick saucepan over medium-high heat. Add oil, then onion, bell pepper, and garlic. Cook, stirring occasionally, until veggies are tender, about 8 minutes. Add the chili powder and cumin, cook 1 minute.
Stir in the broth and tomatoes, bring to a boil. Reduce heat and simmer, uncovered, 25 minutes. Remove from heat and stir in lime juice, lime rind, hot sauce, and cilantro.
Meanwhile, spray a large nonstick skillet with nonstick spray and set over med-high heat. Add the tortilla strips and cook, turning occasionally, until crisp and golden, about 5 minutes. Stir the tortilla strips and Monterey Jack into the soup, serve at once.