Chicken Tortilla Soup
Lunch - Brunch - Dinner
1 tablespoon Cinnamon Chile Rub
5 ripe plum tomatoes (about 1 lb.), cored and seeds removed
1 cup coarsely chopped white onion
1 large clove garlic
1/2 cup cilantro, loosely packed
5 cups fat-free chicken broth
2 cups shredded chicken
1 can (15.25 oz.) corn kernels with liquid
Garnish with Baked Tortilla Strips, avocado and dollop of sour cream, (optional)
Place tomatoes, onion, garlic and cilantro in blender; process until smooth.
In large saucepan over medium heat add tomato mixture and Cinnamon Chile Rub; stir and cook 5 minutes
Add chicken broth, chicken and corn to saucepan. Simmer, uncovered, 25 minutes.
Ladle soup into bowls, top with tortilla strips, avocado and sour cream, if desired
To prepare shredded chicken, place 2 chicken breasts, about 12 ounces, in saucepan. Cover with water and simmer 1-2 hours until tender and able to shred with a fork. You can also buy a pre-cooked rotisserie chicken.