Here is another 'soup that slims you' soup, created by Christine Avanti. I made this yesterday. I think it is just as good as the Sicilian lentil soup and only 80 calories per 3/4 cup serving.
I did add a bit more spices again to this soup (more chili pepper, cumin and kosher salt), and I didn't include the carrots since I am not a big fan of cooked carrots. Next time, I will add more diced celery, since I really like celery in soups and the 'crunchiness' ... and I may even leave out the chicken or cut it up or shed it into much smaller pieces. I just don't like chicken all that much anymore and for some reason, especially in soups - Weird. I do need the protein though, so the chicken should stay. Also, I left off the tortilla chips, but most definitely add the lime juice and cilantro (I love cilantro & lime together).
Chicken Tortilla Soup
2 boneless, skinless chicken breasts
1/4 tsp and 1/2 tsp cumin
1/4 tsp and 1/2 tsp chili powder
28 oz canned, crushed tomatoes (I used the seasoned with basil type)
1 large diced onion
5 minced garlic cloves
1 tbsp extra-virgin olive oil
2 diced celery ribs
2 diced carrots
20 halved grape tomatoes
1 qt low-sodium, low fat chicken broth
1/2 cup frozen corn
1 lime, cut into wedges
1/4 cup cilantro
24 crumbled baked tortilla chips
Cut chicken into small pieces and coat with 1/4 tsp cumin, 1/4 tsp chili powder. salt and pepper to taste. Set aside. Puree crushed tomatoes, onion and half of the garlic. Heat oil in a large pot over medium heat. Add other half of the garlic, celery, carrots, grape tomatoes, cumin, chili powder, salt and pepper and saute for 5 minutes. Add tomato puree. Stir frequently for 10 to 15 minutes. Add corn and chicken; boil until cooked, about 5 to 7 minutes. Pour soup into bowls, squeeze lime wedge over each. Garnish with cilantro and chips. makes 16 3/4-cup servings.
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