Mexican-Style Chicken Soup

Servings: 4

 

2 boneless, skinless chicken breast halves

2 tablespoons olive oil

2 garlic cloves, minced

1 white onion, chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

64 ounces reduced-sodium chicken broth

1 (28-ounce can) crushed tomatoes

½-2 jalapeno peppers (depending on taste), seeded and minced

2 teaspoons ground cumin

2 teaspoons ground coriander

4 (6-inch) corn tortillas, sliced into ¼-inch strips

¼ teaspoon salt

Freshly ground pepper to taste

 

1. Fill a large pot 2/3 of the way full with water and bring to a boil. Boil chicken until tender, about 20 minutes. Let chicken cool and shred by hand. Set aside.
2. Meanwhile, heat oil in a large Dutch oven or another pot over medium-high heat. Add garlic to pan and cook 30 seconds. Stir in onion, celery, and carrots, and sauté 5-7 minutes, or until vegetables are tender.
3. Add chicken broth, tomatoes, jalapenos, cumin, and coriander to pan, and bring to a boil. Stir in the tortilla strips, reduce heat, and simmer for 20-25 minutes. Stir in the shredded chicken, season with salt and pepper, and serve.

 

Nutrition Information

(For ¼ of recipe) 330 calories; 38 g carbohydrate; 20 g protein; 8.5 g fat (1 g sat); 7.5 g fiber; 865 mg sodium. Exchanges: 2.5 very lean meats; 2 vegetables; 1.5 starches; 1.5 fats.

 

Side suggestions: Sliced avocados and reduced fat sour cream. Top soup with avocados and sour cream.