Mexican Chicken Lime Soup
Serve with baked tortilla chips.
Servings: 4

2 corn tortillas, cut into 2 x 1/2 inch pieces
1/3 cup onion, chopped
1/4 cup jalapeno pepper, seeds and pith removed, chopped
4 cups low sodium chicken broth
1 cup shredded chicken
1 large tomato, chopped
2 tablespoons fresh lime juice
4 slices limes (to garnish)

Spray a skillet with olive oil cooking spray and fry the tortilla strips until brown & crisp, drain on paper towel.

Spray the pan lightly again and saute the onions and jalapeno until just tender. Add broth and chicken. Cover and simmer for 20 minutes.

Add chopped tomato and simmer 5 more minutes. Stir in the lime juice. Taste and adjust the seasoning.

Ladle into hot bowls, add tortilla strips and garnish with a slice of lime.

COOKS NOTE: If you are crazy about the taste of lime like I am, try a dash of lime zest as well. Also if you are not crazy about a little kick, reduce the jalapeno to 2 tablespoons.

er Serving: 165 Calories; 1g Fat (6.0% calories from fat); trace Saturated Fat; 24g Protein; 18g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 574mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.

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