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Name: SOUP, Mexican Chicken Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 5 cups Low-sodium chicken broth; 5 (6") White corn tortillas , sliced innto 1/4" strips; 12 ounces Boneless, skinless, chicken breast ,thinly sliced crosswise; 1/2 canned Chipotle chile pepper ,sliced, or 2 Tbls. hot salsa; 1/4 cup Grape tomatoes , halved; 1 cup Avocado , MUFA , chopped; 1/4 cup Cilantro leaves , fresh

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INGREDIENTS

5 cups Low-sodium chicken broth
5 (6") White corn tortillas ; , sliced innto 1/4" strips
12 ounces Boneless, skinless, chicken breast ; ,thinly sliced crosswise
1/2 canned Chipotle chile pepper ; ,sliced, or 2 Tbls. hot salsa
1/4 cup Grape tomatoes ; , halved
1 cup Avocado , MUFA ; , chopped
1/4 cup Cilantro leaves ; , fresh

INSTRUCTIONS

1. In a large heavy saucepan, bring the broth to a boil, covered over High-Heat.

2. Meanwhile, scatter the tortilla strips on a toaster oven try. TOAST, turning the strips occasionally, until golden-brown in spots, about 5 mins. Remove the tray from toaster oven and set the tortilla strips aside.

3. When the broth boils, ADD the chicken, chile pepper, and tomatoes and return to a boil. Remove from the heat. Divide the tortilla strips, avocado, and cilantro leaves evenly among 4 bowls, mounding them in the center. Ladle the soup into bowls.

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Nutrition

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Serving Size: 1 Serving (395g)
Recipe Makes: 4 Servings

Calories: 116
Calories from Fat: 10 (9%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 49.3mg		15 %
Sodium 749.2mg		26 %
Potassium 499.2mg		13 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1.4g
Protein 23.8g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 116

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