Sunday, January 18, 2009

Chicken Tortilla Soup

1 cup red or green salsa (I used red)
2 14oz cans reduced sodium chicken broth
2 1/2 chicken breasts (boiled and cubed)
low sodium corn (1/2 can)
celery (chopped, i used about 3 stalks)
1 zuchinni (chopped)
1 tsp minced garlic
1 tsp chili powder
1 tsp cumin
lime wedges (optional)
corn tortillas
sour cream (fat free, optional)
shredded cheese (reduced fat, optional)
cilantro (optional)

1. I cut up the tortillas in strips, put on baking pan and put in oven under broil until toasted.

2. In large saucepan combine chicken broth, salsa, minced garlic, chili powder and cumin; bring to boil over med-high heat. Stir in chicken, celery, zuchinni, corn. Heat through.

3. Serve in bowls; top with toasted tortilla strips, lime, sour cream, shredded cheese and cilantro.