Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Yield: 4 servings of 1 1/2 cups
Ingredients: 4 (6-inch) corn tortillas; 1/2 cup onion, chopped; 3 boneless, skinless chicken breast halves (about 12 ounces); 1 garlic clove, pressed; 1/4 teaspoon chili powder; 1/4 teaspoon ground cumin; 2 cans (14 1/2 ounces each) chicken broth; 1 can (14 1/2 ounces) diced tomatoes, undrained; 1 can (4 ounces) chopped green chilies, undrained; 4 teaspoons fresh cilantro, snipped; 2 ounces reduced-fat cheddar cheese, shredded (1/2 cup); 4 thick slices fresh lime (optional)

Make it light - make it Mexican! This soup proves low-cal, low-fat foods can still have loads of flavor.

Ingredients

4 (6-inch) corn tortillas
1/2 cup onion, chopped
3 boneless, skinless chicken breast halves (about 12 ounces)
1 garlic clove, pressed
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 cans (14 1/2 ounces each) chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies, undrained
4 teaspoons fresh cilantro, snipped
2 ounces reduced-fat cheddar cheese, shredded (1/2 cup)
4 thick slices fresh lime (optional)

Directions

Preheat oven to 400°F. Cut tortillas into 1/2-inch strips using Professional Shears. Place on Rectangle Stone. Bake 7-8 minutes or until crisp.
Meanwhile, chop onion using Food Chopper. Cut chicken into 1/2-inch pieces using Chef’s Knife. Spray (4-qt.) Casserole with canola oil using Kitchen Spritzer. Heat 1-3 minutes over medium heat or until shimmering. Add chicken; cook and stir 3 minutes. Add onion, garlic pressed with Garlic Press, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
Snip cilantro using Professional Shears. Divide tortilla strips among 4 bowls. Ladle soup over tortillas using Ladle. Shred cheese over top with Rotary Grater. Sprinkle soup with cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.