Lean N Green Chili

I found this recipe off another food blog, Hot out of the Oven, and Shawn and I really liked it. I have a love/hate relationship with cumin. I can't stand how it smells-like dirty Mexico sweat or something, but it really works nice in this soup. The homemade tortilla strips are really simple and worth it-but you can always by the pre-made ones. The great thing about this soup is that it is low fat and calories, but high in flavor!!

8 (6 inch) corn tortillas, divided
2 tsp. vegetable oil, divided
1-2 medium Poblano Chile peppers or 1 green bell pepper, chopped
1/2 cup onion, chopped
1 lb. boneless chicken breasts, cut into small pieces
1 tsp. ground cumin
1 garlic clove, pressed
2 (14.5 oz) cans chicken broth
2 (15 oz) cans pinto beans, drained and rinsed
1 (10 oz) can Green Chile enchilada sauce
2 T. fresh cilantro, chopped

To make to tortilla strips cut four tortillas into strips and toss with 1 tsp. (or a little more) oil. Spread in single layer on pan and bake at 400 for 10-15 minutes or until crisp. Sprinkle with a little salt after removing from the oven.

For the soup, chop the chicken into small pieces and sprinkle with cumin. Put chicken in pan and cook for 5 minutes, or until done. Take chicken out of of pan and put in chopped pepper, onion, and garlic. Cook for three minutes and then add chicken back in, along with chicken broth, beans, and enchilada sauce. Take the remaining four tortillas and grate through a cheese grated into the soup. This is what acts as the thickener, making this soup much healthier! Reduce heat and simmer uncovered for 15 minutes. Sprinkle in cilantro and mix in. Serve with homemade tortilla strips and I think it would be good with a dollop of sour cream also!!