Mexican Tortilla Soup

Mexican Tortilla Soup is an unexpected treat when you're looking for a warming way to start your meal. Why, it's even hearty enough for a light meal all by itself or with a salad or quesadillas.

Serves: 8

Cooking Time: 15 min

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
• 1 red bell pepper, coarsely chopped
• 3 garlic cloves, minced
• 5 1/4 cups reduced-sodium chicken broth
• 1 (10-ounce) package frozen whole kernel corn
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro
• 1 cup broken-up baked tortilla chips

Instructions

1. In a soup pot, heat oil over medium heat. Add chicken, bell pepper, and garlic, and cook about 3 minutes, or until chicken is browned on outside, stirring frequently.
    
2. Stir in chicken broth, corn, and salsa; bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes, or until chicken is no longer pink.
    
3. Stir in cilantro, ladle into bowls, and serve topped with tortilla chips.

Nutritional Information

Serving Size: 1 cup, Exchanges: 1 Starch, 2 Very Lean Meat

Calories 149, Calories from Fat 32, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 34 mg, Sodium 417 mg, Total Carbohydrate 13 g, Dietary Fiber 2 g, Sugars 3 g, Protein 16 g