Chicken & Lime Soup
A low fat version of the Yucatan specialty.

Servings: 4

• 1 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
• 5 cups reduced sodium low fat chicken broth
• 1 cup frozen corn kernels
• 1 cup chopped seeded tomatoes
• 1/2 bunch fresh cilantro sprigs, tied together with kitchen string.

• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/4 cup low fat sour cream for garnish

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs.

Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with 1 tablespoon sour cream per serving.

Per Serving: 194 Calories; 5g Fat (19.4% calories from fat); 1g Saturated Fat; 30g Protein; 20g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 696mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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