Food & Recipes

Tortilla Soup

This popular southwestern soup gets its name from the strips of tortillas added to the savory, chicken-based broth.

Serves: 4 (1 1/4 cups)

Ingredients:

• 3 (6-inch) corn tortillas, cut into 1/4-inch strips
• 1/2 cup finely chopped onion
• 2 cups (one 16-ounce can) Healthy Request Chicken Broth
• 1 cup water
• 1 cup peeled and diced fresh tomato
• 1 teaspoon chili seasoning
• 1/2 teaspoon dried minced garlic
• 1/8 teaspoon black pepper
• 2 cups (10 ounces) diced cooked chicken breast
• 1 tablespoon lime juice

Directions:

1. In a large skillet sprayed with butter-flavored cooking spray, saute tortilla strips for 5 minutes or until crisp. Place strips on a paper towel while preparing soup.
2. In a large saucepan sprayed with butter-flavored cooking spray, saute onion for 5 minutes. Stir in chicken broth, water, tomato, chili seasoning, garlic, and black pepper. Add chicken. Mix well to combine. Bring mixture to a boil.
3. Lower heat and simmer for 10 minutes, stirring occasionally.
4. Remove from heat and stir in lime juice and tortilla strips. Serve at once.

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

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