Southwestern Chicken Soup
Baked chicken, from the deli, bones removed and diced
|2, 14oz. cans|
Onion, finely chopped
Jalapeño pepper, chopped
|1, 15 oz. can|
Stewed tomatoes with green pepper, undrained
6 inch flour tortillas
Heat oil in a large heavy saucepan. Add onion and jalapeño pepper and cook, stirring 2 minutes or until onion is tender. Add chicken and cook 5 minutes.
Stir in chili powder, broth, tomatoes and salt and pepper to taste. Bring to a boil. Reduce heat to a simmer, 6 to 8 minutes or until hot.
Meanwhile, preheat oven to 375° Fahrenheit. Spray baking sheet with nonstick cooking spray.
Cut tortillas into 1/2-inch strips. Place strips on baking sheet and spray strips with cooking spray.
Bake 10 minutes or until crisp.
Ladle soup into bowls and top with tortilla strips. Sprinkle with chopped cilantro.