Chipotle Tomato Chicken Soup
Serve with baked tortilla chips or low fat cornbread.

Servings: 3

• 1 large onion, finely chopped
• 3 large cloves garlic, minced
• 1 tablespoon olive oil
• 12 ounces bonless, skinless chicken breast halves, cut into bit size pieces
• 1 - 14.5 ounce can chicken broth
• 2 teaspoons chopped canned chipotle chilies in adobo sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon Kosher salt
• 2 cups chopped Roma tomatoes
• 1/4 cup snipped fresh cilantro

In a Dutch oven, cook the onion and garlic in hot oil over medium high heat for about 4 minutes or until onion is translucent. Add the chicken; cook for 2 minutes. Stir in chicken broth, chipotle chilies, sugar and salt.

Bring to a boil, and reduce heat. Simmer, uncovered for 15 minutes. Remove from heat and stir int he tomatoes and cilantro.

Per Serving: 240 Calories; 7g Fat (27.3% calories from fat); 1g Saturated Fat; 31g Protein; 12g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 694mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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