Mexican Tortilla Soup

Ingredients

• 0.5 cup baked tortilla chips crushed (such as Tostitos)
• 1 cup bell pepper green (find at the salad bar)
• 14.5 ounce canned tomatoes diced undrained canned
• 0.8 teaspoon chili powder 
• 28 ounce fat-skimmed beef broth fat-free canned
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon garlic clove minced
• 0.8 teaspoon ground cumin 
• 6  lime wedges ()
• 2 teaspoons olive oil divided
• 1 cup onion (find at the salad bar)
• 0.5 cup cheddar cheese reduced-fat
• 12 ounces chicken breast diced boneless skinless trimmed

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat 1 teaspoon oil in a nonstick Dutch oven over medium-high heat.
2. Add the chicken, and cook, stirring often, 3-4 minutes or until browned.
3. Remove to plate, and cover.
4. In the same pan, heat remaining 1 teaspoon oil on medium-high.
5. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.
6. Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.
7. Ladle soup into serving bowls; top with crushed tortilla chips and cheese.
8. Serve hot, with a lime wedge on the side.
9. Andrea's wine pick: You can't go wrong with a tangy, herbaceous New Zealand Sauvignon Blanc to match the lively cilantro and lime flavors in the soup. Look for Drylands Sauvignon Blanc, Marlborough 2006 ($15).