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Tortilla Soup

Yield Makes 4 servings

Ingredients

  • 1 pound boned, skinned chicken breasts
  • 2 fresh poblano chilies (also called pasillas; 5 to 6 oz. total)
  • 1/2 cup chopped onion
  • 8 cups fat-skimmed chicken broth
  • 6 corn tortillas (6 in.)
  • About 1/4 cup lime juice

Nutrition Information

  • calories 299
  • caloriesfromfat 7.4 %
  • protein 45 g
  • fat 2.4 g
  • satfat 0.5 g
  • carbohydrate 23 g
  • fiber 2.7 g
  • sodium 289 mg
  • cholesterol 66 mg

How to Make It

  1. Rinse chicken; cut into 1-inch chunks.

  2. Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.

  3. In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.

  4. Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.

  5. Ladle soup over tortillas. Add lime juice to taste.