Recipes — Spicy Chicken Tortilla Soup

June 12, 2007

1.5 lbs boneless, skinless chicken breast
1/3 second of non-fat cooking spray
2 cups celery, chopped (about 3 ribs)
2 cups chopped carrot (about 2 medium)
15 oz canned diced tomatoes, no salt added
1 cup chopped onion (about one 1 large)
1 clove garlic, minced
8oz hot tomato sauce or salsa
4 cups low sodium chicken broth

2 yellow corn tortillas
2 green onions, chopped
1/3 bunch cilantro (about 1/2 cup)
Salt and pepper, to taste

Slice tortillas in half, then into small strips. Heat under broiler for 3-5 minutes or until brown and crisp, checking often.

Grill seasoned chicken breast, set aside to rest.

In a large pot, with non-fat cooking spray, cook garlic, onion, celery and carrot until onion is translucent. Add canned tomatoes, tomato sauce, and chicken broth. Simmer on low for 20 minutes or until all vegetables are tender.

Chop chicken breasts into bite-sized pieces and divide among four bowls. Spoon hot soup over chicken and top with 1/4 of tortilla strips, cilantro and onions each.

Servings: 4
Calories per serving: 185

Posted in Recipes