Makes 4 servings, about 1 1/3 cups each
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
4 soft corn tortillas, cut into 1-by-2-inch strips
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breast, trimmed of fat and diced
3 cups frozen bell pepper and onion mix (about 10 ounces)
1 tablespoon ground cumin
2 14-ounce cans reduced-sodium chicken broth
1 15-ounce can diced tomatoes, preferably with green chiles
1/4 teaspoon freshly ground pepper
2 tablespoons lime juice
1/2 cup chopped fresh cilantro
3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese
1. Preheat oven to 350°F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
2. Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add pepper-onion mix and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Serve topped with the toasted tortilla strips and cheese.
NUTRITION INFORMATION: Per serving: 357 calories; 12 g fat (5 g sat, 4 g mono); 87 mg cholesterol; 24 g carbohydrate; 37 g protein; 4 g fiber; 603 mg sodium.
Nutrition bonus: Selenium (30% daily value), Calcium (20% dv), Vitamin C (15% dv), Zinc (15% dv).
MAKE AHEAD TIP: Cover and refrigerate, without the tortilla strips, for up to 2 days. Top with toasted tortilla strips just before serving.
