INGREDIENTS
Nonstick cooking spray
2
pounds boneless skinless chicken breasts, cut into 1/2-inch strips
4
cups diced carrots
2
cups sliced celery
1
cup chopped green bell pepper
1
cup chopped onion
4
cloves garlic, minced
1
jalapeño pepper,* seeded and sliced
1
teaspoon dried oregano leaves
1/2
teaspoon ground cumin
8
cups fat-free reduced-sodium chicken broth
1
large tomato, seeded and chopped
4
to 5 tablespoons lime juice
2
(6-inch) corn tortillas, cut into 1/4-inch strips
Salt (optional)
3
tablespoons finely chopped fresh cilantro
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Preheat oven to 350°F. Spray large nonstick Dutch oven with cooking spray; heat over medium heat. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Add carrots, celery, bell pepper, onion, garlic, jalapeño pepper, oregano and cumin; cook and stir over medium heat 5 minutes.
- Stir in chicken broth, tomato and lime juice; heat to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes.
- Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired. Place on baking sheet. Bake about 10 minutes or until browned and crisp, stirring occasionally.
- Stir cilantro into soup. Ladle soup into bowls; top evenly with tortilla strips.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1-3/4 cups soup with tortilla strips
Sodium
132 mg
Protein
23 g
Fiber
4 g
Carbohydrate
16 g
Cholesterol
58 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
15 %
Calories
184
DIETARY EXCHANGE:
Meat
2-1/2
Vegetable
2
