Corn Tortilla Soup
Per ServingCorn Tortilla Soup |
||
|---|---|---|
| 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.
