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Chicken Tortilla Soup

Categories: Make ahead
Type: Soups and Stews

Tortillas are a great garnish for chicken soup. They add a texture that can't be beat.

Serves: Serves: 8


  • 8 cups + 2 tablespoons nonfat chicken broth, divided
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1/4 cup chopped green chilies
  • 2 cups cubed, cooked low-fat chicken
  • 1 cup frozen corn kernels
  • 1/2 cup frozen bell pepper strips
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 teaspoons cumin
  • Baked tortilla chips

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  1. Spray large soup pot with cooking spray; add 2 tablespoons chicken broth and heat over medium-high heat.
  2. Add onion, garlic and chilies to pot; cook, stirring frequently, 3 to 5 minutes, until softened.
  3. Add remaining broth, chicken, corn, bell pepper, cilantro, lime juice and cumin; bring to a boil over high heat.
  4. Reduce heat to low and simmer 10 to 15 minutes.
  5. Soup can be refrigerated or frozen; reheat on stovetop or in microwave oven.
  6. Just before serving, garnish with baked tortilla strips.
  • To reduce water-retention and help control blood pressure, select low-sodium broth or make your own chicken stock with a variety of spices and seasonings.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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