Chicken Tortilla Soup

eatingwell.com

Alex B.

4 soft corn tortillas, cut into 1-by-2-inch strips

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breast, trimmed of fat and diced

3 cups frozen bell pepper and onion mix, (about 10 ounces)

1 tablespoon ground cumin

2 14-ounce can reduced-sodium chicken broth

1 15-ounce can diced tomatoes, preferably with green chiles

¼ teaspoon freshly ground pepper

2 tablespoons lime juice

½ cup chopped fresh cilantro

¾ cup shredded reduced-fat Cheddar or Monterey Jack cheese

Directions at eatingwell.com

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