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diabetic chicken tortilla soup

(1 RATING)
295 Pinches 4 Photos
adorefood avatar
HEMET, CA
Updated on Jul 15, 2011

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.

prep time 10 Min
cook time 30 Min
method ---
yield 6 serving(s)

Ingredients

  • 3 - corn tortillas ( 6 inches), cut into 1/4-inch strips
  • 4 teaspoons olive oil,divided
  • 1/4 tablespoon salt
  • 3/4 - boneless skinless chicken breast, cut into 1/2-inch chucks
  • 1 large onion, chopped
  • 5 cups reduce-sodium chicken broth
  • 1 pound red potatoes, cubes
  • 1 cup frozen corn
  • 1 can chopped green chilies
  • 1/4 cup minced fresh cilantro
  • 1/4 teaspoon pepper
  • 3 tablespoons lime juice

How To Make diabetic chicken tortilla soup

  • 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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