Tuesday, March 30, 2010

Chicken Tortilla Soup

I made this soup last weekend and it was the perfect, light meal for a warm spring day. I already had a rotisserie chicken in my fridge and all of the other ingredients are things I always tend to keep in my pantry, so it was easy to whip up real quick.

Chicken Tortilla Soup
from Holly Clegg's Trim and Terrific Gulf Coast Favorites

4 (6-8 inch) flour tortillas, cut into 1/4 inch strips (I used whole wheat tortillas)
1 cup chopped onion
1 tsp. minced garlic
1 and 1/2 lbs. boneless, skinless chicken breasts, cut into strips
1 (28 oz.) can chopped tomatoes with juice
6 cups fat-free chicken broth
1 (4 oz.) can chopped green chilies
1 (16 oz.) pkg. frozen corn
1 (15.5 oz) can navy white beans, drained and rinsed
2 tbsp. lime juice
1.5 tsp. ground cumin
1 tbsp. chili powder
1/2 cup chopped green onions
1 cup reduced-fat Mexican blend cheese
1 small avacado, peeled and diced

1. Preheat oven to 350 degrees. Place tortilla strips on baking sheet and bake 10-15 minutes. Set aside.
2. In a nonstick pot coated with nonstick cooking spray, saute onion and garlic over medium heat until tender, about 7 minutes.
3. Add chicken and continue cooking until chicken is done, about 5-7 minutes. Add tomatoes with juice, broth, green chilies, corn, beans, lime juice, cumin, and chili powder. Bring to a boil, reduce heat and simmer about 10-15 minutes.
4. Serve soup topped with tortilla strips, green onions, cheese, and avacado.

Calories 209, Fat 4g, saturated fat 2g, cholesterol 37 mg, carbohydrate 24, protein 20g

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