Chicken Tortilla Soup

Jason LaBarge & KGH


3 corn tortillas

1 TBSP olive oil

1 small onion diced

3/4 Teaspoon cumin

1/8 teaspoon turmeric

2 teaspoons finely chopped Jalapeno Slices

1/2 cup corn niblets

4 cups reduced sodium chicken broth

3/4 pound skinless, boneless chicken breast

1 tomato, seeded and diced

Fresh Cilantro

Fresh lime wedges

Grated reduced fat Monterey Jack Cheese


-Preheat oven to 400 degrees.  Slice Tortillas into thin strips, place on baking sheet.  Cook for 10 minutes until crisp.  Turn once during cooking.


-Heat oil in medium soup pot over medium heat.  Add onion and saute for 3 to 4 minutes until soft.  Add cumin, turmeric and jalapenos.  Continue to saute for one minute.  Add the corn and broth and cook 10 minutes to integrate flavor.  Add the chicken, cover and simmer on medium low for 20 minutes


-Remove chicken and stir in the tomato.  Shred chicken with fork and divide among four bowls.  Ladle the soup over the chicken and top with tortilla strips.  Serve cilantro, lime and cheese with the soup.