Tortilla Soup

By mikinsue

Nutrition

Per serving: 288 calories; 12 g fat ( 4 g sat , 4 g mono ); 56 mg cholesterol; 25 g carbohydrates; 20 g protein; 5 g fiber; 483 mg sodium; 404 mg potassium.

Nutrition Bonus: Vitamin A (40% daily value), Iron (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat

Ingredients

• Tortilla Chips for garnish on top
• Canola or olive oil cooking spray
• 1 tablespoon canola oil
• 3 Anaheim or poblano peppers, diced
• 1 medium onion, diced
• 1 teaspoon ground cumin
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
• 4 cups reduced-sodium chicken broth
• 1 14-ounce can diced tomatoes with green chiles
• 2 tablespoons lime juice
• 1/2 cup shredded sharp Cheddar cheese
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.