My Favorite Chicken Tortilla Soup

When I spoke in Clinton, LA (had so MUCH FUN) yesterday for 100 people and they prepared lunch from my cookbooks.  Great menu and best of all, the recipes were easy, fantastic and healthier.  They served my Chicken Tortilla Soup in my Gulf Coast cookbook and I had two bowls between signing books.  Love it topped with cheese, avocados, and tortilla strips–and this recipe is a cross between White Chili and Tortilla soup-best of both worlds. When you can’t decide what to prepare for dinner, pick up a rotessiere chicken and you probably have the other ingredients in your pantry.  Serve for the Super Bowl Game!

Chicken Tortilla Soup from Holly Clegg trim&TERRIFIC Gulf Coast Favorites

Leftover chicken (Rotessiere chicken), southwestern seasonings and canned broth quickly turn into a mouth-watering one-pot meal. A cross between White Chicken Chili and Tortilla Soup, this chunky soup is filled with beans, corn, and southwestern flair.

4 (6-8-inch) flour tortillas, cut into 1/4-inch strips
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 pounds boneless, skinless chicken breasts, cut into strips (4 cups cooked)
1 (28-ounce) can chopped tomatoes with juice
6 cups fat-free chicken broth
1 (4-ounce) can chopped green chilies, drained
1 (16-ounce) package frozen corn
1 (15 1/2-ounce) can Great Northern or navy white beans, drained and rinsed
2 tablespoons lime juice
1 1/2 teaspoons ground cumin
1 tablespoon chili powder
1/2 cup chopped green onions
1 cup shredded reduced-fat Mexican-blend or Cheddar cheese
1 small avocado, peeled and diced

1. Preheat oven 350°F. Place tortilla strips on baking sheet and bake 10-15 minutes, or until crisp. Set aside.
2. In nonstick pot coated with nonstick cooking spray, sauté onion and garlic over medium heat until tender, about 7 minutes.
3. Add chicken and continue cooking until chicken is done, about 5-7 minutes. Add tomatoes with juice, broth, green chilies, corn, beans, lime juice, cumin, and chili powder. Bring to boil, reduce heat and simmer about 10-15 minutes.
4. Serve soup topped with tortilla strips, green onions, cheese, and avocado.

Makes 13 (1-cup) servings
Food Facts
Calories 209
Calories from fat 17%
Fat 4 g
Saturated Fat 2 g
Cholesterol 37 mg
Sodium 571 mg
Carbohydrate 24
Dietary Fiber 5 | Sugars 4 | Protein 20 g
Diabetic Exchanges
1 1/2 starch | 2 very lean meat