Chicken Tortilla Soup with Avocado - 23.7g Carbs, 4.7g Fiber, 1.4g Sugar
From: Flat Belly Diet VIA Prevention
This low sodium, broth-based soup is so easy to make that it'll surely
become a quick go-to meal in your home. Simply top with tortilla strips, cilantro, and freshly chopped avocados, which are packed with heart-healthy monounsaturated fats.
Serves: 4
Prep: 4 min
Cook: 16 min
Total: 20 min
5 cups low-sodium chicken broth
5 white corn tortillas (6"), sliced into 1/4" strips
12 oz boneless, skinless chicken breast, thinly sliced crosswise
1/2 canned chipotle chile pepper, sliced OR 2 Tbsp hot salsa
3/4 cup halved grape tomatoes
1 cup chopped avocado
1/4 cup fresh cilantro leaves
1. In a large, heavy saucepan, bring the broth to a boil, covered over
high heat.
2. Meanwhile, scatter the tortilla strips on a toaster oven tray. Toast, turning the strips occasionally, until golden-brown in spots, about
5 minutes. Remove the tray from toaster oven and set the tortilla strips
aside.
3. When the broth boils, add the chicken, chile pepper, and tomatoes and
return to a boil. Remove from the heat. Divide the tortilla strips,
avocado, and cilantro leaves evenly among 4 bowls, mounding them in the
center. Ladle the soup into bowls.
Serves: 4
Nutrition per Serving:
282.2 Calories, 9.3g Fat, 1.7g Saturated Fat, 49.3mg Cholesterol,
153.3mg Sodium, 23.7g Carbs, 4.7g Dietary Fiber, 1.4g Total Sugars,
28.7g Protein
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