1/2 medium onion finely chopped
2 Tbsp. olive oil
3-1/2 cups boiled hot water
1 Tbsp. chicken bouillon
1 pound boneless, skinless chicken breast, trimmed of all visible fat and cut into 1/4″ x 1″ strips
1-1/2 tsp. Worcestershire sauce
1 cup salsa (also, see Karen’s Favorite Salsa Recipe)
15 oz. can diced tomatoes (undrained) or fresh Roma tomatoes, diced
1 Tbsp. roasted red pepper strips, chopped
1 Tbsp. ground cumin
1-1/2 tsp. chili powder
10 oz. (1-1/2 cups) frozen corn niblets
1/2 cups shredded low fat mild cheddar cheese
1-1/2 cups baked corn tortilla (strips or chips)
Fat free sour cream
Ground black pepper and salt (optional)
In a large Dutch oven or saucepan add olive oil. Heat to medium-high and saute chopped onions, stirring continuously, until onions become transparent, about 5 minutes.
Add boiled hot water. Stir in chicken bouillon and stir, until completely dissolved.
Stir in Worcestershire sauce.
Add cut up chicken breast meat and cook thorough, while stirring, approximately 30 minutes.
Next, add chopped roasted red peppers, diced tomatoes, cumin, chili powder and corn niblets.
Continue stirring soup while simmering on low heat for another 20 minutes.
Stir in (optional) ground black pepper and salt to desired taste. Cover and set heat to warm, until ready to serve.
Ladle soup into 6-8 individual soup bowls and serve with a “dollop” of fat free sour cream, sprinkled with shredded cheddar cheese and strips of baked corn tortillas.
Karen’s Note: For an even more filling soup; stir in 1-2 cups of precooked brown, white or (Karen’s Favorite) left-over Spanish Rice, when stirring in vegetables and seasonings. Also, precooked and left over slow cooked & refrigerated chicken or grilled chicken breast (kept cold) for an even more tantalizing flavored Chicken Tortilla Soup!