Ingredients
1-1/4 pounds boneless skinless chicken breasts1 cup chopped onion1 teaspoon minced garlic2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (28 ounces) crushed tomatoes1 can (16 ounces) kidney beans, rinsed and drained1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste1 can (4 ounces) chopped green chiles2 teaspoons chili powder1 teaspoon ground cumin3/4 teaspoon dried oregano1/2 teaspoon sugar1/4 teaspoon salt1/4 teaspoon pepper3 corn tortillas (6 inches), cut into 1/2-inch strips
Preparation
Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°.
In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chiles and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup.
