Mexican Tortilla Soup


Serves 4

1 tbsp vegetable oil
1 tsp chili powder
1 can (14.5 oz.) diced tomatoes
1 can (14 oz.) chicken broth
1 package (6 oz.) cooked chicken breast strips (diced)
4 corn tortillas
chopped cilantro and lime wedges (optional)

In a large saucepan, heat oil and chili powder over medium heat just until it sizzling. Add corn, tomatoes, chicken broth, chicken and 1 cup water; simmer 5 minutes.

While soup is cooking, heat tortillas in toaster oven or over a flame. Cut into strips or tear into small pieces and place in soup bowls; ladle soup over tortillas.

If desired, sprinkle with cilantro and serve lime wedges for squeezing into soup.

Tip: For a spicier soup, increase amount of chili powder to taste.