Tortilla Soup

"I like Mexican spices and came up with this simple chicken soup recipe. My husband enjoys the flavors, and I love how quick it is to make." -Laura Sozio, Charlotte, NC

Yield:

4 servings (serving size: 1 1/2 cups soup)

Recipe from

Nutritional Information

Calories 207
Caloriesfromfat 32 %
Fat 7.4 g
Satfat 2.4 g
Monofat 2.8 g
Polyfat 1.2 g
Protein 22.3 g
Carbohydrate 12.6 g
Fiber 3 g
Cholesterol 51 mg
Iron 1.9 mg
Sodium 804 mg
Calcium 112 mg

Ingredients

Cooking spray
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups chopped cooked chicken breast
1 cup water
1 tablespoon chili powder
1 tablespoon ground cumin
1 (10-ounce) can diced tomatoes and green chiles, undrained
1/2 cup fat-free baked tortilla chips, crushed
1/4 cup (1 ounce) shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 cup diced peeled avocado
4 lime wedges

Preparation

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute. Add broth and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat; simmer 15 minutes. Ladle soup into each of 4 bowls; top each with 2 tablespoons chips, 1 tablespoon cheese, 1 tablespoon cilantro, and 1 tablespoon avocado. Serve with lime wedges.

Note:

January 2005