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diabetic chicken tortilla soup

(1 rating)
Recipe by

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.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For diabetic chicken tortilla soup

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

How To Make diabetic chicken tortilla soup

  • 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.