Spicy Chicken Tortilla Soup
Serve baked tortilla chips and garnishes.

Serves: 5

• 1 teaspoons olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 medium jalapeno pepper, chopped
• 1/2 medium green pepper
• 2 small boneless skinless chicken breasts
• 1 cup frozen corn
• 1/4 cup dry white wine or water
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Dash of cayenne pepper
• 2 - 14 ounce cans fat-free chicken broth
• 1 - 14 ounce can diced tomatoes
• 1 - 8 ounce can tomato sauce

Optional Garnishes:
• Baked tortilla chips
• Low-fat sour cream
• Chopped green onion
• Chopped cilantro leaves

Saute onion, garlic, jalapeno and green pepper with olive oil in a large pot until soft. Add all the rest of the ingredients to the large pot and bring to a boil.

After about 15 minutes, remove the chicken breasts and shred.

Return shreaded chicken to the pot and simmer an additional 45 minutes.

Serve, topped with crushed tortilla chips and chosen garnishes if desired.

Per Serving (does not include garnishes): 153 Calories; 2g Fat (10.3% calories from fat); trace Saturated Fat; 21g Protein; 18g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 911mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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