Chicken Tortilla Soup
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.
Yield:
- 4 servings of 1 1/2 cups
Nutrients per serving:
Calories 290, Fat 9 g, Sodium 1320 mg, Dietary Fiber 2 g
Cook's Tips:
Our Southwestern Seasoning Mix can be substituted for the chili powder and cumin. Use 1 1/2 teaspoons.
This recipe can easily be doubled.
Substitute reduced -fat baked tortilla chips for tortilla strips, if desired.