In a Saucepan
Chicken-Tortilla Soup with Corn & Avocado
1 tablespoon olive oil
1 onion, chopped
1 large garlic clove, minced
¾ pound cooked skinless boneless chicken breasts, shredded
2 (6-inch) corn tortillas, coarsely chopped
1 (14½-ounce) can diced fire-roasted tomatoes
1 cup frozen corn kernels
1 large red potato, scrubbed and cut into ½-inch dice
1 (32-ounce) container reduced-sodium chicken broth
½ Hass avocado, pitted, peeled, and cut into ½-inch dice
1⁄3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and thinly sliced
½ cup shredded reduced-fat Monterey Jack cheese
1 Heat oil in large saucepan over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes.
2 Add chicken, tortillas, tomatoes, corn, potato, and broth to pot; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potato is tender, about 10 minutes.
3 Ladle soup evenly into 6 soup bowls. Top each serving with one-sixth each of avocado, cilantro, jalapeño, and Monterey Jack.
PER SERVING (1 bowl): 278 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 49 mg Chol, 631 mg Sod, 27 g Carb, 5 g Sugar, 3 g Fib, 24 g Prot, 179 mg Calc.
FYI In this soup, the corn tortillas are used as a thickener. Alternatively, the tortillas can be cut into strips and broiled or grilled until crispy, then piled on top of the soup.