{"id":988,"date":"2016-01-20T09:00:55","date_gmt":"2016-01-20T14:00:55","guid":{"rendered":"http:\/\/etbodywork.com\/?p=988"},"modified":"2016-01-09T15:33:23","modified_gmt":"2016-01-09T20:33:23","slug":"mexican-tortilla-soup","status":"publish","type":"post","link":"https:\/\/etbodywork.com\/?p=988","title":{"rendered":"Mexican Tortilla Soup"},"content":{"rendered":"
\"tortilla

Photo Yunhee Kim; Styling: Molly Fitzsimons\/Big Leo Productions<\/p><\/div>\n

Ingredients<\/b>
\n2 teaspoons olive oil, divided
\n12 ounces skinless, boneless chicken breast, trimmed and diced
\n1 cup prechopped onion (find at the salad bar)
\n1 cup prechopped green bell pepper (find at the salad bar)
\n2 garlic cloves, minced (1 teaspoon)
\n3\/4 teaspoon ground cumin
\n3\/4 teaspoon chili powder
\n2 (14-ounce) cans fat-free, less-sodium chicken broth
\n1 (14.5-ounce) can diced tomatoes, undrained
\n1\/3 cup chopped fresh cilantro
\n1\/2 cup coarsely crushed baked tortilla chips (such as Tostitos)
\n1\/2 cup preshredded reduced-fat Mexican blend cheese
\n6 lime wedges (about 1 1\/2 limes)<\/p>\n

Directions:
\n1. Heat 1 teaspoon oil in a nonstick Dutch oven over medium-high heat. Add the chicken, and cook, stirring often, 3-4 minutes or until browned. Remove to plate, and cover.<\/p>\n

2. In the same pan, heat remaining 1 teaspoon oil on medium-high. 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.<\/p>\n

3. Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.<\/p>\n

4. Ladle soup into serving bowls; top with crushed tortilla chips and cheese. Serve hot, with a lime wedge on the side.<\/p>\n

Prep Time: 10 minutes
\nCook Time: 16 minutes
\nYield: Makes 6 servings (serving size: 1 cup)<\/p>\n

\u00a0<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 2 teaspoons olive oil, divided 12 ounces skinless, boneless chicken breast, trimmed and diced 1 cup prechopped onion (find at the salad bar) 1 cup prechopped green bell pepper (find at the salad bar) 2 garlic cloves, minced (1 teaspoon) 3\/4 teaspoon ground cumin 3\/4 teaspoon chili powder 2 (14-ounce) cans fat-free, less-sodium chicken […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[71,180],"class_list":["post-988","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-soup","tag-tortilla"],"_links":{"self":[{"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/posts\/988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/etbodywork.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=988"}],"version-history":[{"count":3,"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/posts\/988\/revisions"}],"predecessor-version":[{"id":992,"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/posts\/988\/revisions\/992"}],"wp:attachment":[{"href":"https:\/\/etbodywork.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/etbodywork.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/etbodywork.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}