Chicken Tortilla Soup

Delicious Mexican-style soup. For a vegetarian meal use vegetable broth and add one extra 15 ½ oz. can black beans (rinsed and drained).

Prep Time: 30min | Cook Time: 15min | Total Time: 45min | Yield 8

Ingredients:

• 1 medium red onion, diced

• 1 tsp. garlic, chopped

• 2 tsp. olive oil

• 1 tsp. ground cumin

• 2 Tbsp. ground chili powder

• 6 cups reduced salt chicken broth

• 1.5 cups frozen corn kernels

• 1 can (15 oz.) Mexican style chopped tomatoes

• 2 cups zucchini, sliced thin

• 1 cup cooked chicken, cut up

• 1 15 ½ oz. can of rinsed and drained black beans

• 2 Tbsp. fresh cilantro, chopped

• 5 corn tortillas

• ½ cup low-fat Jack cheese, shredded

Instructions:

1. In a large soup pan, heat olive oil, sauté onions, chili powder, garlic and onion until all are soft. Add 1-2 Tbsp. of water if necessary.

2. Add broth, corn, tomatoes, chicken beans and zucchini.

3. Bring to a boil then reduce heat and simmer 5 minutes. Add cilantro.

4. Stack tortillas together and slice ¼ inch wide strips. Place on foiled lined cookie sheet sprayed with canola or olive oil spray. Bake at 400 degrees for 10 to 15 minutes, until crisp.

5. Ladle soup into bowls. Add tortilla strips, top with shredded cheese.

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Nutrition Facts:

Serving Size: 2 cups

Calories: 450

Total Fat: 8 g

Total Carbohydrates: 30 g

Protein: 28 g

Equivalents: 4 oz. lean proteins, 2 Starches