4 corn tortillas,
cut into thin strips
1 pound boneless,
skinless chicken breast, cooked and chopped
Spread corn tortilla
strips in single layer on paper towel. Let tortilla strips stand at room
temperature overnight to dry.
Bring soup to simmer over medium heat. Add chicken and cook until heated through, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.
Per Serving: 187 Calories; 4g Fat (18.7% calories from fat); 1g Saturated Fat; 20g Protein; 22g Carbohydrate; 4g Dietary Fiber; 26mg Cholesterol; 607mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
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