Chicken Tortilla Soup

Chicken Tortilla Soup

From: Fitness Magazine

Nonstick cooking spray
2 tablespoons Canola Oil
3/4 teaspon ground cumin
1/4 teaspoon salt
1 cup chopped onion
1/2 teaspoon oregano
2 gloves garlic, minced
1 green bell pepper, diced
2 14.5-ounce cans diced tomatoes with jalapeño
4 cups  low-sodium chicken broth
1 cup  frozen corn
1 pound  diced cooked chicken breast (about 3 cups)
1 ounce  shredded  cheddar (about 1/4 cup)

Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.

Stack the tortillas and cut into 1/4-inch strips; toss with 1 tablespoon of the canola oil, 1/4 teaspoon of the cumin and the salt. Place on baking sheet and bake 12 minutes or until lightly browned and crisp, tossing occasionally.

Meanwhile, heat remaining oil in a soup pot. Add remaining cumin and the onion, oregano, garlic and bell pepper. Cook, stirring, about 3 minutes, or until slightly softened. Add the tomatoes and chicken broth and bring to a boil. Reduce heat and add the corn and chicken; simmer 10 minutes.