Mexican Chicken Soup

By John_Merillat

PREP TIME: 4 Minutes
TOTAL COOK TIME: 16 Minutes

Recipe Tip
Make It a Flat Belly Diet Meal: Serve with 2 cups baby greens (10) tossed with 2 tablespoons Newman's Own Light Balsamic Vinaigrette (45) and 1 and 1/2 cups of grapes (60) Total calories: 397

Ingredients

• Ingredients
• 5 cups low-sodium chicken broth
• 5 white corn tortillas (6"), sliced into 1/4" strips
• 12 ounces boneless, skinless chicken breast, thinly sliced crosswise
• 1/2 canned chipotle chile pepper, sliced, or 2 table-spoons hot salsa
• 3/4 cup halved grape tomatoes
• 1 cup chopped avocado
• 1/4 cup fresh cilantro leaves

Preparation

Step 1

Directions
1. In a large, heavy saucepan, bring the broth to a boil, covered over high heat.
2. Meanwhile, scatter the tortilla strips on a toaster oven tray. Toast, turning the strips occasionally, until golden-brown in spots, about 5 minutes. Remove the tray from toaster oven and set the tortilla strips aside.
3. When the broth boils, add the chicken, chile pepper, and tomatoes and return to a boil. Remove from the heat.
4. Divide the tortilla strips, avocado, and cilantro leaves evenly among 4 bowls, mounding them in the center. Ladle the soup into bowls.