1/2 cup coarsely crushed baked tortilla chips (such as Tostitos)
1/2 cup preshredded reduced-fat Mexican blend cheese
6 lime wedges (about 1 1/2 limes)
How to Make It
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.
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.
Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.
Ladle soup into serving bowls; top with crushed tortilla chips and cheese. Serve hot, with a lime wedge on the side.
Andrea's wine pick: You can't go wrong with a tangy, herbaceous New Zealand Sauvignon Blanc to match the lively cilantro and lime flavors in the soup. Look for Drylands Sauvignon Blanc, Marlborough 2006 ($15).
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I made this for 2 of us and it is actually pretty good diet food! I followed the recipe as written. 1 cup is a pretty skimpy portion for dinner. This would be better as a serving for 4 and it still is only 354 calories.
Taste is good but there is not enough "stuff" even after adding 2 cans of black beans. If you are looking for a heartier soup I would recommend Rachel Ray's Chicken Chorizo Stoup (http://www.foodnetwork.com/recipes/rachael-ray/chicken-chorizo-and-tortilla-stoup-stew-like-soup-recipe/index.html). It may not be as low calorie but you won't have to eat a lot to feel full!