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Tortilla Chipotle Chicken Soup

Oxmoor House
Prep time 20 mins
Cook time 54 mins
Yield 4 servings (serving size: 1 cup soup and 1/4 cup tortilla strips)
This soup proves that simple ingredients can provide intense flavor. For an extra taste of Mexico, pair it with low-fat quesadillas and lime sorbet.

Ingredients

  • Cooking spray
  • 1 2 ounces skinless, boneless chicken breast, cubed
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 chipotle chili, mashed
  • 2 teaspoons chili powder
  • 1 cup chopped seeded tomato
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 4 (6-inch) corn tortillas
  • 1/3 cup chopped fresh cilantro

Nutrition Information

  • calories 201
  • fat 2.3 g
  • satfat 0.4 g
  • protein 24.9 g
  • carbohydrate 20.9 g
  • cholesterol 49 mg
  • iron 1.6 mg
  • sodium 983 mg
  • caloriesfromfat 10 %
  • fiber 3.1 g
  • calcium 77 mg

How to Make It

  1. Preheat oven to 425°.

  2. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, and sauté 2 minutes. Remove chicken; keep warm.

  3. Add onion to pan; cook 4 minutes, stirring frequently. Add garlic; sauté 15 seconds. Add broth, chipotle chili, and chili powder. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

  4. Stir in tomato and next 3 ingredients; add chicken. Cover, reduce heat, and simmer 20 minutes.

  5. While soup simmers, cut tortillas into 1/4 x 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425° for 8 to 10 minutes or until lightly browned. Cool completely.

  6. Ladle soup into bowls; sprinkle servings evenly with cilantro and tortilla strips.

Oxmoor House Healthy Eating Collection