Mexican Tortilla Soup

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Mexican Tortilla Soup
Yield: Makes 8 servings
Fresh cilantro is used extensively in Mexican cooking. Also called fresh coriander of Chinese parsley, this pungent herb is similar in appearance to flat-leaf parsely.


Ingredients:

Nonstick cooking spray
2pounds boneless skinless chicken breasts, cut into 1/2-inch strips
4cups diced carrots
2cups sliced celery
1cup chopped green bell pepper
1cup chopped onion
4cloves garlic, minced
1jalapeño pepper,* seeded and sliced
1teaspoon dried oregano leaves
1/2teaspoon ground cumin
8cups fat-free reduced-sodium chicken broth
1large tomato, seeded and chopped
4to 5 tablespoons lime juice
2(6-inch) corn tortillas, cut into 1/4-inch strips
Salt (optional)
3tablespoons finely chopped fresh cilantro




Preparation:


1.Preheat oven to 350°F. Spray large nonstick Dutch oven with cooking spray; heat over medium heat. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Add carrots, celery, bell pepper, onion, garlic, jalapeño pepper, oregano and cumin; cook and stir over medium heat 5 minutes.2.Stir in chicken broth, tomato and lime juice; heat to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes.3.Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired. Place on baking sheet. Bake about 10 minutes or until browned and crisp, stirring occasionally.4.Stir cilantro into soup. Ladle soup into bowls; top evenly with tortilla strips.




Nutritional Information:



Serving Size: 1-3/4 cups soup with tortilla strips



Sodium
132 mg



Protein
23 g



Fiber
4 g



Carbohydrate
16 g



Cholesterol
58 mg



Saturated Fat
1 g



Total Fat
3 g



Calories from Fat
15 %



Calories
184




Dietary Exchange:



Meat
2-1/2



Vegetable
2