Tortilla Soup
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MAKES 4 to 5 SERVINGS
1 tablespoon oil 4 (6-inch) corn tortillas, cut into ¼-inch strips 4 cups low-sodium chicken broth 1 (14.5 ounce) can no salt added diced tomatoes, with juice 1 cup onion, chopped ½ cup of each chopped: carrot, red bell pepper, green bell pepper, celery 1 clove garlic, minced ½ teaspoon crushed red pepper flakes or to taste 1 small cooked, unsalted, skinless chicken breast, coarsely shredded (Can be made up to a day ahead and stored in the refrigerator) 2 tablespoons fresh lime juice
Combine broth, tomatoes (and juice), onion, carrot, red pepper, green pepper, celery, garlic and red pepper flakes in a large saucepan. Bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are tender.
Stir in chicken, cilantro and lime juice and cook until chicken is heated thoroughly, about 1 to 2 minutes. Ladle soup into bowls and top with tortilla strips.
Judy Marcus
Nutrition facts per serving: 210 calories, 5 g fat, 21 g saturated fat, 1 mg cholesterol, 28 g carbohydrates, 14 g protein, 355 mg sodium, 5 g fiber
