| Servings 13 (1 cup) servings |
Ingredients
- 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
Ingredients
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Instructions
- Preheat oven 350°F. Place tortilla strips on baking sheet and bake 10-15 minutes or until crisp. Set aside.
- In nonstick pot coated with nonstick cooking spray, sauté onion and garlic over medium heat until tender, about 7 minutes.
- 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.
- Serve soup topped with tortilla strips, green onions, cheese, and avocado.
Nutritional Info
Per Serving: Calories 209 Calories from Fat 17% Fat 4g, Saturated Fat 2g, Cholesterol 37mg Sodium 571mg Carbohydrates 24g Dietary Fiber 5g Total Sugars 4g, Protein 20g, Dietary Exchanges: 1 1/2 starch, 2 lean meat
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