The fresh lime and cilantro in this zesty soup remind me of warmer climates, a nice bonus on blustery days in northern Michigan. I lightened up the original recipe by simply baking the tortilla strips instead of frying them.
—MARIANNE MORGAN TRAVERSE CITY, MI
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
3 corn tortillas (6 inches), cut into 1/4-inch strips
4 teaspoons olive oil, divided
1/4 teaspoon salt
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch chunks
1 large onion, chopped
5 cups reduced-sodium chicken broth
1 pound red potatoes, cut into 1/2-inch cubes
1 cup frozen corn
1 can (4 ounces) chopped green chilies
1/4 cup minced fresh cilantro
1/4 teaspoon pepper
3 tablespoons lime juice
1. In a large resealable plastic bag, combine tortilla strips, 1 teaspoon oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp, stirring once. Remove to paper towels to cool.
2. In a large saucepan, saute chicken in remaining oil until no longer pink and lightly browned. Add onion; cook and stir until onion is tender. Add the broth and potatoes.
3. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips.
PER SERVING 1 1/2 cups equals 221 cal., 4 g fat (1 g sat. fat), 33 mg chol., 757 mg sodium, 27 g carb., 4 g fiber, 19 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.