For the most part, when I think of hot soup, I think of the winter and fall. But when I see all the beautiful vegetables in the produce section, I can’t help but think of chicken tortilla soup. And the heat (spicy-heat, not hot-heat) really does make you feel cooler.
In the winter, I frequently use canned tomatoes in soups, but this time of year, the tomatoes start looking better and better at the store. The farmer’s market near me opens in a week, and I’m sure those will be even better. Using fresh in this soup keeps it tasting summery.
2 corn tortillas
1 32-oz. box of non-fat chicken broth
2 chicken breasts, cooked and chopped
1 onion, chopped
1 jalapeno, sliced
2 tomatoes, seeded and chopped
2 cups corn kernals (frozen, canned, or fresh)
1/2 tsp garlic powder
1/2 tsp cumin
Juice of 1 lime
1/3 cup cilantro, chopped
Slice the corn tortillas into strips. Heat a small skillet over medium heat and spray with nonstick spray. Add the tortilla strips in batches, stirring gently until crispy. Set aside.
In a large saucepan, bring the broth to a simmer and add the chicken, onion, jalapeno, tomatoes, corn, garlic powder, and cumin. Simmer for about 10 minutes.
Meanwhile, peel and chop the avocado and toss with the lime juice.
Ladle the soup into bowls and top each serving with a few of the corn tortilla strips, a spoonful of the avocado, and a bit of the cilantro.
Nutrition (per serving): 168 calories, 41 calories from fat, 4.9g total fat, 34.2mg cholesterol, 609.2mg sodium, 524.4mg potassium, 16.2g carbohydrates, 3.6g fiber, 3.2g sugar, 16.7g protein.
I love this soup. So did my kids, except the one who hates all soup and all tomatoes on principle. He had a quesadilla.