Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla SoupMakes 3 servings

Ingredients

  • 1 small sweet onion, chopped
  • 2 teaspoons extra-virgin olive oil
  • 4 cups fat-free, low sodium chicken broth
  • 2 cups chopped cooked chicken breast (about 1 large chicken breast)
  • 1 cup frozen corn kernels
  • ½ cup chunky hot (spicy) salsa
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 9 unsalted tortilla chips
  • ½ cup chopped fresh cilantro
  • Lime wedges (optional)

Instructions

Sauté onion in oil in a large saucepan over medium-high heat 2 minutes or until tender. Add broth and next 7 ingredients. Reduce heat to medium, and cook, uncovered, 10 minutes or until thoroughly heated. Break tortilla chips into soup. Sprinkle each serving with cilantro and if desired, serve with lime wedges, if desired.

Exchanges/Choices

  • 1 Carbohydrate
  • 1 Very Lean Meat
  • 1 Meat
  • 1 Vegetable
  • 1 Fat

Nutrition

Calories: 209; Calories from Fat: 61; Total Fat: 7 g; Saturated Fat: 1.4 g; Cholesterol: 31 mg; Sodium: 467 mg; Total Carbohydrate: 20 g; Dietary Fiber: 3.5 g; Sugars: 8 g; Protein: 16.9 g