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by Holly Clegg

From: The New Holly Clegg Trim & Terrific Cookbook

Chicken Tortilla Soup

This is a simple Southwestern one-soup meal that will quickly become a family favorite. We make extra tortilla strips to serve with salsa for a terrific snack.

1 cup chopped red onion
1/2 cup chopped red or green bell pepper
1 teaspoon minced garlic
1 (4-ounce) can chopped green chilies, drained
8 cups fat-free canned chicken broth
2 cups chopped cooked skinless chicken breast
1 cup frozen corn, thawed
1/4 cup chopped fresh cilantro, optional
1/4 cup lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
4 (6- to 8-inch) flour tortillas, cut into 1/4-inch strips
1 cup shredded reduced-fat Monterey Jack cheese

Makes 4 to 6 servings

In a large, heavy pot coated with nonstick cooking spray, sauté the onion, bell pepper, and garlic over medium heat until tender, about 7 minutes. Add the chilies, chicken broth, chicken, corn, cilantro, lime juice, cumin, and chili powder. Simmer, uncovered, for 10 minutes. While the soup is cooking, preheat the oven to 350ºF. Place the tortilla strips on a baking sheet. Bake for 10 to 15 minutes, or until crisp. Spoon the soup into bowls; top with the tortilla strips and cheese.

Nutritional information per serving

Calories 254, Protein (g) 27, Carbohydrate (g) 25, Fat (g) 5, Calories from Fat (%) 19, Saturated Fat (g) 3, Dietary Fiber (g) 3, Cholesterol (mg) 50, Sodium (mg) 1,230 Diabetic Exchanges: 3 very lean meat, 1.5 starch, 1 vegetable