Tortilla Soup

Cooking Instructions

Heat oven to 400°F.

Spray both sides of tortillas with nonstick cooking spray. Stack and cut into

-inch-wide strips, then cut in half crosswise. Spread strips evenly on an ungreased baking sheet and bake 8 to 10 minutes, turning once, until crisp and brown. Remove pan from oven.

Heat oil in a 4- to 6-quart pot. Add onion and garlic and cook over medium-low heat 3 to 4 minutes, stirring often, until softened.

Add broth, chicken and cumin. Bring to a rapid boil over high heat. Add bell pepper. Reduce heat and boil gently 5 minutes or until pepper is crisp-tender. Stir in cilantro.

Divide tortilla strips, tomatoes, avocados, cheese and salsa among 6 bowls. Ladle soup into bowls and top with sour cream.

A bowl of steaming soup is the traditional start to a Mexican meal. Tortilla soup is probably the most popular, possibly be-cause it’s one of the easiest to prepare. Full of chicken and vegetables and topped with crispy tortilla strips, this spicy soup makes an excellent opener to a simple entrée.