Chicken Tortilla Soup
1 lb. chicken
3 c. water
2 (14 1/2 oz.) cans fat-free reduced-sodium chicken broth
1 (15 oz.) can black beans, rinsed
1 (15 1/4 oz.) can kernel corn
1 (14 1/2 oz.) diced tomatoes with green chilies
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 c. crumbled tortilla chips
1/2 c. chopped cilantro
Garnish: lime wedges, tortilla chips
Bring chicken and water to a boil in a large saucepan. Reduce heat, cover and simmer 25 minutes or until chicken is cooked. Remove chicken to cutting board; let cool slightly.
Meanwhile, add broth to pot; bring to a boil. Stir in beans, corn, tomatoes, cumin, and oregano, and bring to a simmer. Simmer five minutes for flavors to blend.
Meanwhile, pull chicken meat from bones and shred.
Stir chicken and tortillas into soup; cook one minute to slightly soften tortillas. Remove from heat and stir in cilantro.
Recipe from Woman’s Day
Nutrition information per serving:
Total fat 7g
Saturated fat 2g
Dietary fiber 7g