Golden Tortilla Soup

4 Servings

Description

This richly flavored, quick-cooking, southwestern-style soup tastes like you cooked all day.

Tip: For those in Phases 2 and 3, feel free to enjoy some tortilla chips with your soup. Cut 1 large whole-wheat tortilla into strips, toss with a little olive oil, salt, and cumin, and bake in a 350°F oven for 8 minutes, or until crunchy.

Ingredients
1 teaspoon extra-virgin olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
Pinch cayenne pepper
Salt and black pepper
2 cans (14-ounce) reduced-sodium chicken broth
1 cup canned plum tomatoes, chopped
12 ounces boneless, skinless chicken breast, cut into 1" strips
3 tablespoons fresh lime juice (from 1 lime)
1 cup chopped fresh cilantro leaves

Instructions
Warm oil in medium saucepan over medium-low heat. Add onion, garlic, cumin, cayenne, salt, and pepper. Cook 4 minutes, stirring. Add broth, tomatoes, and 1 cup water. Increase heat to high; bring to a simmer. Cook 5 minutes. Transfer soup to blender; puree until smooth. (Alternatively, use an immersion blender directly in pan.)

Return soup to pan over medium-high heat. Add chicken strips; bring to a simmer. Cook 4 minutes, until chicken is cooked through. Remove from heat; stir in lime juice. Garnish with cilantro.

Nutritional Information:

178 calories
5 total fat (1 g sat)
54 mg cholesterol
8 g carbohydrate
25 g protein
1 g fiber
333 mg sodium