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Chicken Tortilla Soup
Tortillas are a great garnish for chicken soup. They add a texture that can't be beat.
Serves: Serves: 8
Ingredients:
- 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
Directions:
- Spray large soup pot with cooking spray; add 2 tablespoons chicken broth and heat over medium-high heat.
- Add onion, garlic and chilies to pot; cook, stirring frequently, 3 to 5 minutes, until softened.
- Add remaining broth, chicken, corn, bell pepper, cilantro, lime juice and cumin; bring to a boil over high heat.
- Reduce heat to low and simmer 10 to 15 minutes.
- Soup can be refrigerated or frozen; reheat on stovetop or in microwave oven.
- 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 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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