Mexican Tortilla Soup
Let diners garnish their soup at the table.

Servings: 8

• 3 tablespoons olive oil
• 8 corn tortillas, sliced in short strips
• 6 cloves garlic, minced
• 1/2 cup fresh chopped cilantro
• 1 medium sweet onion, chopped
• 1 - 28 ounce can diced tomatoes
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 3 dried bay leaves
• 6 cups fat-free chicken broth
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 4 large cooked chicken breast halves, shredded (about 1 1/2 pounds)

Optional Garnishes:
Crush baked tortilla chips
Low fat sour cream
Chopped green onion
Shredded low fat Monterrey jack cheese
Lime quarters

In a large pot, heat the oil over medium heat. Add the tortilla strips, garlic, cilantro and onion, cooking for 2 - 3 minutes. Add diced tomatoes and bring to a boil. Next add cumin, chili powder and bay leaves. Then add chicken stock and bring to a boil again. Reduce heat. Add salt and cayenne and simmer for an additional 30 minutes.

Remove bay leaves and stir in shredded chicken. Serve with optional garnishes.

Per Serving (does not include garnishes): 250 Calories; 7g Fat (24.0% calories from fat); 1g Saturated Fat; 31g Protein; 22g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 816mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

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