Chicken Tortilla Soup
1 Tbsp. olive oil 1 can diced tomatoes,
2 chicken breasts, cubed in juice
1 (15-ounce) can chicken 1 tsp. chili powder broth (reduced-sodium) ½ tsp. cumin
1 (15-ounce) can black ½ c. chopped onion beans, drained 1 (4-ounce) can green
1 c. frozen corn chilies, optional
1 c. fat-free sour cream
Cook chicken breasts in olive oil until cooked through. Transfer chicken to a large pot with remaining ingredients. Add sour cream last to keep soup from curdling (do not bring to a boil). Cook on medium heat, stirring occasionally, until all ingredients are blended together and the soup is heated through.
Makes eight servings.
Each serving has 170 calories, 3.5 grams (g) fat, 13 g protein, 22 g carbohydrate, 5 g fiber and 135 milligrams of sodium.
Menu Idea
Chicken Tortilla Soup, whole-wheat buns, side salad, pineapple and low-fat or fat-free milk
Quick Tip
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