KICKIN CHICKEN TORTILLA SOUP

KICKIN CHICKEN TORTILLA SOUP image

Yield 4 Servings

Number Of Ingredients 13

3 cups fat-free reduced-sodium chicken broth
4 ounces cooked lean skinless boneless chicken breast, shredded
1 cup reduced-sodium canned diced tomatoes, undrained
1/2 cup canned sweet corn kernels
1/2 cup chopped onions
1 tablespoon chopped jalapeno peppers
1 tablespoon lime juice
1 tablespoon fajita seasoning mix
1 teaspoon minced garlic
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
4 corn tortillas
Optional toppings: cilantro, fat-free sour cream, fat-free or low-fat shredded cheese

Steps:

Preheat oven to 375. Slice tortillas in one inch strips and lay in a single layer on a baking sheet. Bake about 10 minutes until crispy. In a medium pot sprayed with nonstick spray, cook onions, garlic, seasoning, and spices over medium heat until onions soften, 3 to 5 minutes. Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 minutes. Add the corn and diced tomatoes, and continue to cook for 5 minutes. Add chicken, jalapeno, and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors. Once ready to serve, top each serving with baked tortilla strips and, if desired, cilantro, sour cream and/or cheese. Per Serving (1 generous cup): 101 calories, 1g fat, 650mg sodium, 13g carbs, 1.5g fiber, 4g sugars, 11g protein. POINTS: 2