Tortilla Soup

Sopa de tortillas is always a crowd pleaser

Serves 8

• 5 cups low sodium chicken broth
• 2 cups water
• 14 ½ ounces (1 can) low-sodium tomatoes, canned, chopped, with juice
• 1 medium onion, chopped
• 3 cloves garlic, peeled and minced
• 1/3 cup cilantro, chopped
• ½ teaspoon cumin
• 1 large chicken breast, diced (or 1 1/2 cups diced cooked chicken)
• 2 chipotle chilies canned in adobo sauce, chopped, with a little sauce
• 1 cup baked unsalted tortilla chips, coarsely crushed (optional)
• ¾ cup low-sodium cheddar or Monterey Jack cheese, grated
• 1 avocado, chopped
• 2 limes, quartered

Place broth, water, tomatoes and juice, onion, garlic, cilantro, cumin, chicken, and chilies in a large saucepan. Heat to boiling, reduce heat, and simmer for 30 minutes. (Dicing chicken is much easier when chicken is partially frozen.)

To serve, place 1-2 tablespoons of crushed tortilla chips in each soup bowl (optional) and ladle soup over tortillas. Garnish with 1 tablespoon each cheese and avocado. Serve with lime wedges.

Per Serving: 317 calories; 12g fat; 22g protein; 33g carbohydrate; 4g dietary fiber; 34mg cholesterol; 389mg sodium