Delicious Chicken Tortilla Soup (Low-Fat) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Once Fall turns to Winter, I love curling up with a hot bowl of soup and a good book with the snow falling outside. This soup is a twist on the traditional chicken noodle but simple & easy. If you plan on stretching this beyond one meal, add the lime juice to your bowl rather than in the entire pot. Edited to add: I made this over the holidays and for spice, used a can of diced tomatoes with Southwest seasoning and a can of Rotel with cilantro and lime. Very spicy! Ingredients:
1/2 cup chopped onion |
4 ounces green chilies (i usually buy canned) |
5 cups chicken broth (if you want it thicker, reduce to 4 cups) |
2 cups cooked long-grain rice (i use wild rice) |
10 ounces whole or diced tomatoes and green chilies, undrained |
5 ounces chicken breasts, cubes (about 2 large) |
1 tablespoon lime juice |
low-fat tortilla chips |
Directions:
1. In a large saucepan, cook onions and chilies until tender.
2. Add broth, rice, tomatoes, and chicken cubes. Mix well. Bring to a boil.
3. Reduce heat. Cover and simmer for 20 minutes.
4. Stir in lime juice.
5. Top each serving with tortilla chips.
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