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:
- 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.
- 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.
- Preheat a broiler to high.
- 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.
- When the chicken is cool enough to handle, shred it with two forks and return to the pot.
- 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.