Mexican Tortilla Soup

 

 

Ingredients

• 2 teaspoonsolive oil, divided
• 12 ouncesskinless, boneless chicken breast, trimmed and diced
• 1 cupprechopped onion (find at the salad bar)
• 1 cupprechopped green bell pepper (find at the salad bar)
• 2 garlic cloves, minced (1 teaspoon)
• 3/4 teaspoonground cumin
• 3/4 teaspoonchili powder
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/3 cupchopped fresh cilantro
• 1/2 cupcoarsely crushed baked tortilla chips (such as Tostitos)
• 1/2 cuppreshredded reduced-fat Mexican blend cheese
• 6 lime wedges (about 1 1/2 limes)

 

Preparation

1. Heat 1 teaspoon oil in a nonstick Dutch oven over medium-high heat. Add the chicken, and cook, stirring often, 3-4 minutes or until browned. Remove to plate, and cover.
2. In the same pan, heat remaining 1 teaspoon oil on medium-high. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.
3. Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.
4. Ladle soup into serving bowls; top with crushed tortilla chips and cheese. Serve hot, with a lime wedge on the side.

 Prep Time: 10 minutes

Cook Time: 16 minutes

Yield: Makes 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving:	296
Fat per serving:	11g
Saturated fat per serving:	3g
Monounsaturated fat per serving:	3g
Polyunsaturated fat per serving:	1g
Protein per serving:	29g
Carbohydrates per serving:	15g
Fiber per serving:	2g
Cholesterol per serving:	58mg
Iron per serving:	2mg
Sodium per serving:	522mg
Calcium per serving: