Chicken Tortilla Soup
There is nothing like a warm bowl
of soup during a cold winter day!
INGREDIENTS:
2 tbsp olive oil
1 medium white onion, chopped
2 carrots, peeled and thinly sliced
2 celery ribs, thinly sliced
5 cups low sodium chicken stock
3 boneless skinless chicken breast
1- 14 oz can low sodium diced tomatoes
1 cup whole corn kernels
1 cup low sodium vegetable juice
2 limes, divided
1 lime juiced
1 lime sliced into wedges
1 tbsp minced garlic
1 tsp cumin
1 tsp ground coriander
1 tsp chili powder
1/4 tsp salt
1/4 tsp cayenne pepper
tortilla corn chip strips
1 avocado, seeded, peeled and diced
1/2 cup chopped fresh cilantro
1/2 cup fat free greek yogurt or sour cream
shredded cheese, if desired
DIRECTIONS:
Heat a large pan over medium heat. add oil and onion. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, and celery, continue cooking another 5 minutes, or until carrots are tender.
Add chicken stock, chicken, tomatoes, corn, vegetable juice, the juice from one lime, garlic, cumin, coriander, chili powder, salt and cayenne pepper.
Cover and simmer until the chicken is cooked for about 30 to 40 minutes.
Remove chicken and cut into bite size pieces or if you choose shred with two forks. Return the chicken to the broth.
Serve soup in individual bowls garnished with a lime wedge, tortilla strps, avocado, cilantro and yogurt or if you choose, sour cream.