Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large garlic clove, minced
- 3/4 pound cooked skinless boneless chicken breasts, shredded
- 2 (6-inch) corn tortillas, coarsely chopped
- 1 (14 1/2-ounce) can diced fire-roasted tomatoes
- 1 cup frozen corn kernels
- 1 large red potato, scrubbed and cut into 1/2-inch dice
- 1 (32-ounce) container reduced-sodium chicken broth
- 1/2 Hass avocado, pitted, peeled, and cut into 1/2-inch dice
- 1/3 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and thinly sliced
- 1/2 cup shredded reduced-fat Monterey Jack cheese
Details
Servings 6
Preparation
Step 1
Heat oil in large saucepan over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes.
Add chicken, tortillas, tomatoes, corn, potato, and broth to pot; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potato is tender, about 10 minutes.
Ladle soup evenly into 6 soup bowls. Top each serving with one-sixth each of avocado, cilantro, jalapeno, and Monterey Jack.
FYI In this soup, the corn tortillas are used as a thickener. Alternatively, the tortillas can be cut into strips and broiled or grilled until crispy, then piled on top of the soup.
PER SERVING (1 bowl): 278 Cal, S g Total Fat, 2 g Sat Fat,
0 g Trans Fat, 49 mg Choi, 631 mg Sod, 27 g Garb, 5 g Sugar, 3 g Fib,
24gProt, 179mgCalc.
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