Delicious tortilla soup recipe

Tortilla soup is a delicious favorite that can be made healthier by baking the tortilla strips instead of frying them. This low-fat soup pairs well with many salads for a filling meal. Add beans for more substance or cubes of avocado for some freshness. 

• Serves: 4 
• Prep time: 45 minutes 
• Gluten-free, nut-free 

Ingredients: 

• 1 tablespoon extra-virgin oil
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 1 jalapeño pepper, diced
• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 roma tomato, diced
• 1/2 teaspoon salt
• 2 (6-inch) corn tortillas, cut into thin strips
• Nonstick cooking spray
• Juice of 1 lime
• Minced fresh cilantro for garnish
• 1/4 cup shredded cheddar cheese

Preparation:

1. In a medium pot, heat the oil over medium-high heat. Add the onion and cook for 3 to 5 minutes until it begins to soften. Add the garlic and jalapeño, and cook until fragrant, about 1 minute more.
2. Add the chicken, chicken broth, tomato, and salt to the pot and bring to a boil. Reduce the heat to medium and simmer gently for 20-25 minutes until the chicken breasts are cooked through. Remove the chicken from the pot and set aside.
3. Preheat a broiler to high.
4. Spray the tortilla strips with nonstick cooking spray and toss to coat. Spread in a single layer on a baking sheet and broil for 3 to 5 minutes, flipping once, until crisp.
5. When the chicken is cool enough to handle, shred it with two forks and return to the pot.
6. Season the soup with the lime juice. Serve hot, garnished with cilantro, cheese and tortilla strips.

Nutrition facts per serving: 

• Calories: 191 
• Total fat: 8 g 
• Protein: 19 g
• Carbs: 13g
• Sugars: 2g
• Fiber: 2g
• Sodium: 482mg

More delicious recipes by https://www.lorizanini.com.