Chili Chicken and Tortilla Soup
Contributed by Diana

1 can (14 1/2 oz.) chicken broth, preferably reduced sodium
1 can (14 1/2 oz.) Mexican-style diced tomatoes, undrained
1 can (4 1/2 oz.) diced mild green chilies, undrained
1 can (12 to 16 oz.) corn, drained
1 can (10 to 12 oz.) chicken breast, drained
1 cup coarsely crumbled tortilla chips, preferably unsalted

1. In a medium saucepan, bring the broth, tomatoes and chilies to a boil.

2. Stir in corn; reduce heat, simmer 2 minutes.

3. Add chicken, stirring gently to keep pieces from breaking up too much.
Simmer 1 minute until heated through.

4. Ladle into bowls and sprinkle with tortilla chips, stirring chips into
hot soup.

Optional: Stir 2 tablespoons chopped fresh cilantro into the soup along
with the chicken.

Preparation Time: 15 minutes
Servings: 4
Nutritional Information Per Serving: 300 calories;
11 g fat; 45 mg cholesterol; 1,090
mg sodium; 30 g carbohydrate; 3g fiber; 21 g protein

Recipe copyright 1999 by Sara Moulton
September 98 Recipes