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Tortilla Soup

Yield 4 servings (serving size: 1 1/2 cups 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

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

Nutrition 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

How to Make It

  1. 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.