Mexican Tortilla Soup

Yunhee Kim
For a hearty meal that's full of flavor and spice, you can't go wrong with Mexican Tortilla Soup. Top with crushed tortilla chips and cheese, and serve with lime wedges.

Yield:

Makes 6 servings (serving size: 1 cup)

Recipe Time

Prep: 10 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 296
Fat 11 g
Satfat 3 g
Monofat 3 g
Polyfat 1 g
Protein 29 g
Carbohydrate 15 g
Fiber 2 g
Cholesterol 58 mg
Iron 2 mg
Sodium 522 mg
Calcium 302 mg

Ingredients

2 teaspoons olive oil, divided
12 ounces skinless, boneless chicken breast, trimmed and diced
1 cup prechopped onion (find at the salad bar)
1 cup prechopped green bell pepper (find at the salad bar)
2 garlic cloves, minced (1 teaspoon)
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/3 cup chopped fresh cilantro
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)

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.

 

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).

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kathy Kingsley,

January 2007