Tortilla Lime & Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 chicken breasts (approx. 900g, cooked and cut into cubes)2 Tbsp olive oil2 onions, chopped4 garlic cloves, minced6 jalapeno peppers (seeded and chopped)4 tsp ground cumin1/2 tsp cayenne2 tsp chili powder8 cups low sodium chicken broth1 28 oz. can of crushed or stewed tomatoes4 cups fresh or frozen corn kernels1 cup low fat yogurt8 6-inch corn tortillas, cut into 1/2 inch strips (1 per serving)8 fresh limes (1/2 lime per serving)Large bunch of fresh cilantro leaves (chopped as needed)OPTIONAL: Add chopped avocado or a dollop of guacamole (not added to calories)
MAKES 16 1-CUP SERVINGS
1. Precook (bake, BBQ) chicken breasts; let cool; then cut into small cubes. Set aside.
2. Heat the oil in a larg e pot over medium-high heat.
3. Add the onion and garlic; cook, stirring frequently, until golden, about 6 minutes.
4. Chop the jalapenos into small pieces. Add to onions.
5. Grind the cumin seed with a mortar and pestle (or use pre-ground).
6. Add the cumin, cayenne and chili powders.
7. Cook, stirring constantly until fragrant, about 30 seconds.
8. Add the broth, tomatoes, and corn to the pot or crockpot. 9. If using a crockpot, cook for 4 to 6 hours on high. If using a stove top pot, bring to a boil then reduce heat and simmer for 30 minutes.
10. Meanwhile, toast the tortilla strips in a toaster oven on a medium setting. Turn and repeat toasting to other side.
11. Remove the soup from the heat; and add serving (1 cup) to bowl.
12. Add a dollop of yogurt.
13. Add optional avocado chunks or guacamole.
14. Add toasted tortilla strips.
15. Sprinkle with cilantro.
16. Squeeze juice from 1/2 lime over soup.
17. Stir as desired.
Number of Servings: 16
Recipe submitted by SparkPeople user MAGICKDRAGON.
1. Precook (bake, BBQ) chicken breasts; let cool; then cut into small cubes. Set aside.
2. Heat the oil in a larg e pot over medium-high heat.
3. Add the onion and garlic; cook, stirring frequently, until golden, about 6 minutes.
4. Chop the jalapenos into small pieces. Add to onions.
5. Grind the cumin seed with a mortar and pestle (or use pre-ground).
6. Add the cumin, cayenne and chili powders.
7. Cook, stirring constantly until fragrant, about 30 seconds.
8. Add the broth, tomatoes, and corn to the pot or crockpot. 9. If using a crockpot, cook for 4 to 6 hours on high. If using a stove top pot, bring to a boil then reduce heat and simmer for 30 minutes.
10. Meanwhile, toast the tortilla strips in a toaster oven on a medium setting. Turn and repeat toasting to other side.
11. Remove the soup from the heat; and add serving (1 cup) to bowl.
12. Add a dollop of yogurt.
13. Add optional avocado chunks or guacamole.
14. Add toasted tortilla strips.
15. Sprinkle with cilantro.
16. Squeeze juice from 1/2 lime over soup.
17. Stir as desired.
Number of Servings: 16
Recipe submitted by SparkPeople user MAGICKDRAGON.
Nutritional Info Amount Per Serving
- Calories: 203.6
- Total Fat: 3.7 g
- Cholesterol: 33.5 mg
- Sodium: 279.6 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.0 g
- Protein: 17.6 g
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