Corn Tortilla Soup
Per ServingCorn Tortilla Soup |
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Makes: 4 servings | ||
Serving Size: 1 1/2 cups | ||
Calories | 130 | |
Fat | 3.5 | g |
Saturated Fat | 1 | g |
Carbohydrate | 6 | g |
Fiber | 1 | g |
Sugars | 0 | g |
Cholesterol | 35 | mg |
Sodium | 165 | mg |
Protein | 18 | g |
Choices: Starch 0.5, Lean meat 2 |
- Makes: 4 servings
- Serving Size: 1 1/2 cups
- Preparation Time: 20 minutes
Ingredients
1/2 | lb. | boneless, skinless chicken breast; water to cover |
3 | peppercorns | |
4 | cups | no-salt-added, low-fat chicken broth |
2 | cloves garlic, minced | |
1/4 | tsp. | ground cumin |
1/4 | cup | minced scallions |
1 | Tbsp. | minced cilantro |
2 | corn tortillas, toasted, cut into 1/4-inch strips | |
Lime wedges |
Directions
- Add the chicken breast to a medium skillet with water to cover. Add the peppercorns. Bring to a simmer, cover, and let simmer on low for about 10 minutes until chicken is cooked through. Remove the chicken from the skillet with a slotted spoon and let cool.
- Meanwhile, add the chicken broth, garlic, and cumin to a medium saucepot. Bring to a boil, lower the heat, and simmer for 10 minutes. Add in the scallions and cilantro. Cut the chicken into bite-sized pieces and add to the soup. Add in the tortilla strips and simmer for 5 minutes. Serve with lime wedges.