3 cup chicken broth, defatted
½ cup onions, sliced
1 cup red potatoes, diced
½ large green pepper, diced
2 tsp. garlic, minced
2 boneless skinless chicken breast halves, cut into thin strips
14 oz. Mexican-style stewed tomatoes
1 tsp. jalapeno peppers, chopped
½ tsp ground cumin
4 corn tortillas, flattened
olive oil no-stick cooking spray
1 Tbsp. lime juice
¼ cup fresh cilantro, chopped
In a large soup pot over medium-high heat, bring ½ cup of the broth to a boil.
Add the onions, potatoes, green peppers and garlic.
Cook and stir for 5 minutes.
Add the chicken; cook and stir for 1 minute.
Add the stewed tomatoes, jalapeno peppers, cumin, and the remaining broth. Bring to a boil.
Simmer the soup, uncovered, over medium heat for 15 minutes, or until the potatoes are soft.
Preheat the oven to 350°F. Brush both sides of the tortillas with olive oil and cut them into thin strips.
Place tortilla on a greased baking sheet. Bake for 15 minutes, or until crisp.
Add the lime juice and cilantro to the soup; top each bowl with the tortilla strips.
Sugar: 3g
:
Calcium: 39mg
Calories: 94kcal
Carbohydrates: 13g
Cholesterol: 18mg
Fat: 1g
Fiber: 2g
Iron: 1mg
Potassium: 382mg
Protein: 8g
Saturated Fat: 1g
Sodium: 474mg
Vitamin A: 172IU
Vitamin C: 22mg
