Cinco De Mayo is only, oh, three weeks away. Why wait? This soup is exceptionally well suited to a margarita :)
INGREDIENTS
1 Tbsp
vegetable oil
1 1/2 tsp.
minced garlic
2 chicken
breasts, cooked and shredded
1 tsp.
chipotle chile powder
1 tsp.
ground cumin
1 cup water
1/4 tsp.
salt
1 (14 oz)
can fat-free, low-sodium chicken broth
1 (14.5 oz)
can stewed tomatoes
1/4 cup
fresh cilantro
1 lime, cut
into 4 wedges
2 (6-inch)
tortillas, cut into strips
Cooking
spray
DIRECTIONS
Heat
oil in a large saucepan over medium-high heat. Add minced garlic and
shredded chicken; saute for about 2 minutes. Add chipotle chile powder
and cumin; stir well. Add water, salt, chicken broth and tomatoes and
bring to a boil. Cover, reduce heat and simmer for about 5 minutes.
Meanwhile,
preheat your oven to 350 degrees F and place tortilla strips on a baking
sheet. Spray strips with cooking spray and sprinkle with a touch of
chipotle chile powder or chipotle seasoning blend (such as Mrs. Dash).
Bake at 350 for about 8 to 10 minutes. Top soup with baked tortilla
strips, cilantro and a lime wedge and enjoy!
VERDICT
This recipe definitely has a kick to it! I don't know that the tortillas on top were anything special- a handful of fritos or tostitos would have been fine. They get all soggy and gross anyway!
NUTRITION
Servings: 4
Serving Size: 1 1/4 cups
Calories: 228
Fat: 5g
Carbs: 21g
Fiber: 3g
Protein: 22g
Credit: Cooking Light
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