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).
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.