Mexican Chicken Tortilla Soup

3 cups defatted chicken broth
1/2 cup sliced onions
1 cup diced red potatoes
1/2 large green pepper, diced
2 tsp minced garlic
2 boneless skinless chicken breast halves, cut into thin strips
1 can (14 ounces) Mexican-style stewed tomatoes
1 tsp chopped jalapeno peppers
1/2 tsp ground cumin
4 (6") corn tortillas
Olive oil no-stick cooking spray
1 Tbsp lime juice
1/4 cup chopped fresh cilantro

In a large soup pot over medium-high heat, bring 1/2 cup of the broth to a
boil. Add the onions, potatoes, green peppers and garlic. Cook and stir
for 5 minutes. Add the chicken; cook and stir for 1 minute.
Add the stewed tomatoes, jalapeno peppers, cumin and remaining 2 1/2 cups
of broth. Bring to a boil. Simmer the soup, uncovered, over medium heat
for 15 minutes, or until the potatoes are soft.
Meanwhile, preheat the oven to 350 F. Coat both sides of the tortillas
with olive oil no-stick cooking spray; cut them into thin strips and place
on a baking sheet. Bake for 15 minutes, or until crisp. Add the lime juice
and cilantro to the soup; top each bowl with the tortilla strips.
The lime juice and cilantro give this soup an authentic taste and aroma.
Sip a spoonful, close your eyes and you will be transported to a romantic
Yucatan beach restaurant, where I proposed to my wife Karen.

PER SERVING: 240 calories, 2.3 g. fat (8% of calories), 2.3 g. dietary
fiber, 34 mg. cholesterol, 497 mg. sodium. Serves 4.

Jenn Mom2Samantha and Tiny


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