Chicken Tortilla Soup

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   1. In a large saucepan over medium heat, heat 1 tablespoon of the oil. Add the garlic and saute 1 minute or until fragrant; do not allow the garlic to brown. Add the onion and saute until translucent, about 3 minutes. Add the cooked chicken and sprinkle it with the chili powder, all-purpose seasoning and cumin. Stir and cook 1 minute. Add the tomatoes and the stock or broth. Bring just to a boil, reduce heat to low and simmer 15 minutes.

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   2. Meanwhile, preheat the oven to 375 degrees. Place the tortilla strips on a baking sheet with sides and drizzle with the remaining 1 tablespoon oil and sprinkle with salt and black pepper. Place in the oven and bake 10-12 minutes or until the strips are crisp. Remove from the oven.

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   3. Taste and adjust seasonings for the soup if needed. Ladle into bowls and serve topped with the tortilla strips and sprinkling of shredded cheese.

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   From and tested by Susan M. Selasky for the Free Press Test Kitchen.

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   Analysis per 1 cup.

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   162 calories (44 percent from fat), 8 grams fat (3 grams sat. fat ), 7 grams carbohydrates, 17 grams protein, 217 mg sodium, 35 mg cholesterol, 1 gram fiber .

* Per serving · 4 servings · Values may vary.

No additional tips available.