Southwestern Chicken Tortilla Soup

 

 The spices really liven up this filling chicken tortilla soup. You can double the recipe, freezing leftovers for future dinners or quick lunches.

 

Total Time

Prep: 10 min. Cook: 1-1/4 hours

Makes

8 servings

 

Ingredients

• 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) crushed tomatoes, undrained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
• 1 large onion, chopped
• 1/3 cup minced fresh cilantro
• 1 can (4 ounces) chopped green chilies
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 3 cups frozen corn, thawed
• Crushed tortilla chips and reduced-fat Mexican cheese blend

Directions

1. In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.

Nutrition Facts

1-1/2 cups (calculated without chips and cheese): 158 calories, 2g fat (0 saturated fat), 31mg cholesterol, 748mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.