Chili Chicken Tortilla Soup

Ingredients

Cooking Directions

In a medium saucepan, bring the broth, tomatoes and chilies to a boil.

Stir in corn; reduce heat, simmer 2 minutes.

Add chicken, stirring gently to keep pieces from breaking up too much. Simmer 1 minute until heated through.

Ladle into bowls and sprinkle with tortilla chips, stirring chips into hot soup.

Tip: Stir 2 tablespoons chopped fresh cilantro into the soup along with the chicken.

Nutritional Information Per Serving: 300 calories; 11 g fat; 45 mg cholesterol; 1,090 mg sodium; 30 g carbohydrate; 3g fiber; 21 g protein

Recipe copyright ©1999 by Sara Moulton