Tortilla Soup

"I like Mexican spices and came up with this simple chicken soup recipe. My husband enjoys the flavors, and I love how quick it is to make." -Laura Sozio, Charlotte, NC

Yield: 4 servings (serving size: 1 1/2 cups soup)

Ingredients

• Cooking spray
• 2  garlic cloves, minced
• 3  cups  fat-free, less-sodium chicken broth
• 1 1/2  cups  chopped cooked chicken breast
• 1  cup  water
• 1  tablespoon  chili powder
• 1  tablespoon  ground cumin
• 1  (10-ounce) can diced tomatoes and green chiles, undrained
• 1/2  cup  fat-free baked tortilla chips, crushed
• 1/4  cup  (1 ounce) shredded Monterey Jack cheese
• 1/4  cup  chopped fresh cilantro
• 1/4  cup  diced peeled avocado
• 4  lime wedges

Preparation

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute. Add broth and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat; simmer 15 minutes. Ladle soup into each of 4 bowls; top each with 2 tablespoons chips, 1 tablespoon cheese, 1 tablespoon cilantro, and 1 tablespoon avocado. Serve with lime wedges.

Nutritional Information

Calories:

207 (32% from fat)

Fat:

7.4g (sat 2.4g,mono 2.8g,poly 1.2g)

Protein:

22.3g

Carbohydrate:

12.6g

Fiber:

3g

Cholesterol:

51mg

Iron:

1.9mg

Sodium:

804mg

Calcium:

112mg