Mexican Soup Recipe

Ingredients

Servings: 8, Serving Size: 1 cup | Prep Time: 20 minutes

2 whole-wheat tortillas, cut into strips

Cooking spray

2 4-oz boneless, skinless chicken breast, cut into 1-inch strips

1/2 tsp garlic powder

1/4 tsp ground black pepper

1/2 medium onion, diced

1 large tomato, diced

48 oz reduced-sodium, fat-free chicken broth

2 tsp fresh cilantro, minced

1 tsp dried oregano

1/2 tsp cumin

1/2 lime, juiced

1 15-oz can black beans, rinsed and drained

1 cup frozen corn kernels

Exchanges/Choices:

1 1/2 Starch

1 Lean Meat

Calories 150

Carbohydrate 21g

Dietary Fiber 5g

Sugar 3g

Fat 2g

Sodium 530mg

Preheat oven to 400 degrees. Spray tortillas with cooking spray and place on baking sheet. Bake for 10 minutes, until crisp.
In a large pot coated with cooking spray, add the chicken over high heat and cook until light brown. Sprinkle with garlic powder and pepper. Add onions and tomato; saute for 2 minutes.
Add broth, cilantro, oregano, cumin and lime juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add beans and corn; cook for 5 minutes
Ladle soup into bowls and top with tortilla strips.

Fun Facts / Cooking Tips
	Looking for high fiber soup for diabetics? Try out this delicious Mexican soup. You can also top each bowl of soup with two avocado slices.

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