South-of-the-Border Chicken Soup

By carlaschwartz

Ingredients

• 1 tsp canola oil
• 1/2 pound(s) uncooked boneless, skinless chicken breast, cut into thin strips
• 1 medium onion(s), chopped
• 3 clove(s) (medium) garlic clove(s), minced
• 2 tsp Durkee Ground Cumin Seed, or other brand
• 4 cup(s) reduced-sodium chicken broth
• 14 1/2 oz canned diced tomatoes
• 10 oz frozen corn kernels
• 1 cup(s) salsa
• 1/4 cup(s) cilantro, fresh, chopped
• 1/4 cup(s) low-fat shredded cheddar cheese
• 12 chip(s) tortilla chips, baked, crushed (about 1⁄2 cup)

Details

Servings 4
Preparation time 12mins
Cooking time 42mins
Adapted from weightwatchers.com

Preparation

Step 1

Heat the oil in a large nonstick saucepan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a plate; set aside.


Add the onion and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook 1 minute. Add the broth, tomatoes, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Return the chicken to the pan; heat through. Remove the pan from the heat and stir in the cilantro. Serve the soup with the cheese and tortilla chips. Yields 2 1/2 cups per serving.