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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I like Mexican spices and came up with this simple chicken soup recipe. My husband enjoys the flavors, and I love how quick it is to make. -Laura Sozio, Charlotte, NC Ingredients:
cooking spray |
2 garlic cloves, minced |
3 cups fat-free, less-sodium chicken broth |
1 1/2 cups chopped cooked chicken breast |
1 cup water |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 (10-ounce) can diced tomatoes and green chiles, undrained |
1/2 cup fat-free baked tortilla chips, crushed |
1/4 cup (1 ounce) shredded monterey jack cheese |
1/4 cup chopped fresh cilantro |
1/4 cup diced peeled avocado |
4 lime wedges |
Directions:
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute. Add broth and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat; simmer 15 minutes. Ladle soup into each of 4 bowls; top each with 2 tablespoons chips, 1 tablespoon cheese, 1 tablespoon cilantro, and 1 tablespoon avocado. Serve with lime wedges.
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