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CHICKEN TORTILLA SOUP

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YIELD

6 servings

ACTIVE

10 minutes

TOTAL

45 minutes

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1 LB CHICKEN THIGHS, SKIN REMOVED

3 CUPS WATER

2 CANS (14.5 OZ EACH) FAT-FREE REDUCED-SODIUM CHICKEN BROTH

1 CAN (15 OZ) BLACK BEANS, RINSED

1 CAN (15.25 OZ) WHOLE-KERNEL CORN

1 CAN (14.5 OZ) DICED TOMATOES WITH GREEN CHILES

½ TSP EACH GROUND CUMIN AND DRIED OREGANO

1 CUP CRUMBLED TORTILLA CHIPS

½ CUP CHOPPED CILANTRO

GARNISH: LIME WEDGES, TORTILLA CHIPS

Bring chicken and water to a boil in a large saucepan. Reduce heat, cover and simmer 25 minutes or until chicken is cooked. Remove chicken to cutting board; let cool slightly.

Meanwhile, add broth to pot; bring to a boil. Stir in beans, corn, tomatoes, cumin and oregano, and bring to a simmer. Simmer 5 minutes for flavors to blend.

Meanwhile, pull chicken meat from bones and shred.

Stir chicken and tortilla chips into soup; cook 1 minute to slightly soften chips. Remove from heat and stir in cilantro. Garnish with lime wedges and additional tortilla chips.

PER SERVING

CALORIES 249 TOTAL FAT 7G SATURATED FAT 2G CHOLESTEROL 36MG SODIUM 1,038MG

TOTAL CARBOHYDRATES 33G DIETARY FIBER 7G PROTEIN 16G