Recipe - Canadian Living Chicken Tortilla Soup

3 Boned and skinned chicken
breasts
4 Corn tortillas
2 tablespoon Vegetable oil
2 Cloves garlic; minced
1 Onion; chopped
1 teaspoon Ground cumin
One fourth teaspoon Chili powder
1 Red and green bell peppers;
see directions
4 Plum tomatoes; chopped
4 cup Chicken stock
1 cup Corn kernels
One fourth cup Fresh coriander; chopped

Cut chicken breasts into diagonal strips; set aside. Cut tortillas into
1/4inch thick strips. In large saucepan, heat 1 tablespoon of the oil over
mediumhigh heat; cook tortilla strips, stirring, for about 2 minutes
until crisp. Remove strips to papers towels to drain. Add remaining oil,
garlic, onion, cumin and chilli powder to pan; cook over medium heat,
stirring occasionally for 3 minutes or until softened. Add chicken and red
and yellow (or green) bell peppers and cook until chicken is golden, about
5 minutes. Add tomatoes, chicken stock and bring to a boil. Reduce heat and
simmer for 7 minutes. Add corn; cook 2 minutes. Stir in lime juice. Lade
into bowls and top with tortilla strips and coriander.

Serves 6

248 calories and 7.8 grams fat, according to MasterCook.
Recipe By : Canadian Living 20th Anniversary Cookbook

Posted to MCRecipe Digest V1 #269

Date: Wed, 30 Oct 1996 00:10:03 0800

From: Mary Ash smile@ridgecrest.ca.us