Ingredients
2 corn tortillas (6 inches)1/2 teaspoon canola oil1/2 teaspoon chili powder1/8 teaspoon salt1/8 teaspoon cayenne pepperSOUP:1 medium onion, chopped1 tablespoon canola oil1 garlic clove, minced5 cups water, divided2 teaspoons reduced-sodium chicken base1 teaspoon chili powder1/2 teaspoon ground cumin1/4 teaspoon ground coriander1/8 teaspoon cayenne pepper1/3 cup masa harina8 ounces reduced-fat process cheese (Velveeta), cubed2 cups cubed cooked chicken breast3/4 cup pico de gallo6 tablespoons shredded Colby-Monterey Jack cheese
Preparation
Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat.
Arrange tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside.
Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips.
