HealthNotes

Chicken and Lime Tortilla Soup

• From: Rotisserie Chickens to the Rescue

Ingredients

• 2 Tbs vegetable oil

• 1 small red onion, chopped (about 1 cup)

• 15 baby carrots, cut crosswise into thirds (about 3/4 cup)

• 2 tsp bottled minced garlic

• 1 tsp cumin seed

• 1 medium zucchini, cut into 1/4-inch pieces (about 1 cup)

• 1 tsp chili powder

• 3 (14 1/2 ounce) cans fat-free less-sodium chicken broth (about 5 1/4 cups)

• 1 (14 1/2 ounce) can Mexican-style diced tomatoes with peppers

• 1 (11 ounce) can Mexican-style corn with red and green peppers, drained

• 2 Tbs canned mild diced chilies

• 1/2 tsp salt

• 2 cups large chunks rotisserie chicken, skin removed

• Serving1 large avocado

• 1/4 cup chopped cilantro

• 3 Tbs freshly-squeezed lime juice

• 1 cup broken tortilla chips

Stir up this vegetable-rich version of the Mexican chicken and tortilla soup when a zesty south-of-the-border soup is the order of the day.

Directions

• Heat the oil over medium heat in a large soup pot or 5-6 quart Dutch oven. Add the onion, carrots, garlic, and cumin seed. Stir well and cook, until the onion is tender, about 5 minutes, stirring frequently. Add the zucchini and chili powder and cook, stirring frequently, just until the zucchini begins to soften, about 3 minutes.
• Add the broth, tomatoes, corn, chiles, and salt. Stir well and bring to a boil. Cover, turn the heat to low, and simmer for 10 minutes, stirring occasionally. Add the chicken, stir well, and simmer about 3 minutes to heat the chicken.
• While the soup is simmering, peel the avocado and cut it into chunks. Remove the soup from the heat and stir in the cilantro and lime juice. Spoon into warm soup bowls and top with the avocado chunks and tortilla chips.