• 4 boneless skinless chicken breast halves
• 1 tablespoon olive oil
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups chopped onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large garlic cloves, chopped
• 2 1/2 quarts chicken stock, preferably homemade
• 1 (28-ounce) crushed tomatoes
• 1 to 2 small jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro (optional)
• 6 (6-inch) fresh white corn tortillas

Garnishes:
• Cilantro Leaves
• Low Fat Sour Cream
• Reduced Fat Cheddar Cheese
• Baked Tortilla Chips

Cook chicken breasts in a skillet sprayed with cooking oil spray until juices run clear.

While chicken cooks, heat 1 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions starts to brown. Add the garlic and cook for 30 seconds.

Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1/2 teaspoon pepper, and the cilantro, if using. Season to taste with salt if necessary.

Cut the tortillas in half, then cut them crosswise into 1/2-inch strips and add to the soup.

Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with a dollop of low fat sour cream, grated reduced fat cheddar cheese, cilantro and broken tortilla chips.

Per Serving (does not include garnishes): 296 Calories; 5g Fat (15.7% calories from fat); 1g Saturated Fat; 25g Protein; 35g Carbohydrate; 7g Dietary Fiber; 46mg Cholesterol; 3885mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 1/2 Fat.

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