DIABETIC CHICKEN TORTILLA SOUP

NIKKI SMITH

By
@adorefood

I love the original Chicken Tortilla Soup, but i was way to grease and heavy. So I decided to lighten I up by baking the tortilla,plus potatoes to I've a more hearty recipes. And add lime to give it a zesty freshness.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

30 Min

Ingredients

3
corn tortillas ( 6 inches), cut into 1/4-inch strips
4 tsp
olive oil,divided
1/4 Tbsp
salt
3/4
boneless skinless chicken breast, cut into 1/2-inch chucks
1 large
onion, chopped
5 c
reduce-sodium chicken broth
1 lb
red potatoes, cubes
1 c
frozen corn
1 can(s)
chopped green chilies
1/4 c
minced fresh cilantro
1/4 tsp
pepper
3 Tbsp
lime juice

Directions Step-By-Step

1
In a large resealable plastic bag, combine the tortilla strips 1 teaspoon oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400 for 8-10 minutes or until crisp., sirring once. Cool on paper towels.
2
In a large saucepan saute chicken in remaining oil until no longer pink and lightly browned. Add onion, cook and stir until onion is tender. Add broth and potatoes.
3
Bring to a boil. Reduce heat; cover and simmer for 10 minutes. add the corn, chilies, cilantro and pepper. cook until heated through. Stir in line juice. Garnish tortilla strips.

About this Recipe