Chicken Tortilla Soup

By Gerry

Only 80 calories per serving

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 tsp and 1/2 tsp cumin
• 1/4 tsp and 1/2 tsp chili powder
• 28 oz canned, crushed tomatoes
• 1 large diced onion
• 5 minced garlic cloves
• 1 tbsp extra-virgin olive oil
• 2 diced celery ribs
• 2 diced carrots
• 20 halved grape tomatoes
• 1 qt low-sodium chicken broth
• 1/2 cup frozen corn
• 1 lime, cut into wedges
• 1/4 cup dilantro
• 24 crumbled baked tortilla chips

Details

Servings 4

Preparation

Step 1

Cut chicken into small pieces and oat with 1/4 tsp cumin, 1/4 tsp chili powder, salt and pepper to taste, Set aside. Puree crushed tomatoes, onion and half of the garlic. Heat oil in a large pot over medium heat. Add other half of the garlic, celery, carrots, grape tomatoes, cumin, chili powder, salt and pepper and saute for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and boil for 15 minutes. Add corn and chicken; boil until cooked, about 5-7 minutes. Pour soup into bowls, squeeze lime wedge over each. Garnish with cilantro and chips.