Mexican Tortilla Soup

Name: Mexican Tortilla Soup
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 6
Cuisine: Mexican
Ingredients: 118 milliliters coarsely crushed baked tortilla chips (such as Tostitos); 237 milliliters prechopped green bell pepper (find at the salad bar); 411 grams diced tomatoes, undrained; 1 teaspoons chili powder; 794 grams fat-free, less-sodium chicken broth; 79 milliliters chopped fresh cilantro; 1 teaspoon garlic cloves, minced; 1 teaspoons ground cumin; 6 lime wedges (about 1 1/2 limes); 2 teaspoons olive oil, divided; 237 milliliters prechopped onion (find at the salad bar); 118 milliliters preshredded reduced-fat Mexican blend cheese; 340 grams skinless, boneless chicken breast, trimmed and diced

Mexican Tortilla Soup might be just the main course you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 218 calories, 18g of protein, and 7g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. If you have coarsely baked tortilla chips, prechopped bell pepper, prechopped onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 26 minutes. This recipe is typical of Mexican cuisine.

Instructions

Heat 1 teaspoon oil in a nonstick Dutch oven over medium-high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add the chicken, and cook, stirring often, 3-4 minutes or until browned.

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Whole Chicken

Remove to plate, and cover.

In the same pan, heat remaining 1 teaspoon oil on medium-high.

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Cooking Oil

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Frying Pan

Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.

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Chili Powder

Bell Pepper

Tomato

Garlic

Broth

Cumin

Onion

Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.

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Cilantro

Whole Chicken

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Frying Pan

Ladle soup into serving bowls; top with crushed tortilla chips and cheese.

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Tortilla Chips

Cheese

Soup

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Bowl

Ladle

Serve hot, with a lime wedge on the side.

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Lime Wedge

Andrea's wine pick: You can't go wrong with a tangy, herbaceous New Zealand Sauvignon Blanc to match the lively cilantro and lime flavors in the soup. Look for Drylands Sauvignon Blanc, Marlborough 2006 ($15).

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Sauvignon Blanc

Cilantro

Lime

Soup

Wine

Equipment

Ingredients

Servings:

118milliliters

coarsely crushed baked tortilla chips (such as Tostitos)237milliliters

prechopped green bell pepper (find at the salad bar)411grams

diced tomatoes, undrained 1teaspoons

chili powder 794grams

fat-free, less-sodium chicken broth 79milliliters

chopped fresh cilantro 1teaspoon

garlic cloves, minced 1teaspoons

ground cumin 6

lime wedges (about 1 1/2 limes)2teaspoons

olive oil, divided 237milliliters

prechopped onion (find at the salad bar)118milliliters

preshredded reduced-fat Mexican blend cheese 340grams

skinless, boneless chicken breast, trimmed and diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.