Grilled Chicken Tortilla Soup

Ingredients

Cooking spray

2 6-inch corn tortillas, cut into 1/4-inch strips
2 cups fat-free, low-sodium chicken broth
2 cups water
6 ounces cubed grilled skinless chicken breasts, cooked without salt, all visible fat discarded
1 small yellow summer squash, diced
1 small zucchini, diced
1 small tomatoe, diced
1/2 cup frozen whole-kernel corn
1 teaspoon salt-free all-purpose seasoning blend
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon salt
1/4 cup shredded low-fat Cheddar cheese

Cooking Instructions

Preheat the oven to 350°F. Lightly spray a baking sheet with cooking spray. Place the tortilla strips in a single layer on the baking sheet. Lightly spray with cooking spray and bake for 10 minutes or until crispy.

Meanwhile, in a medium saucepan, bring the remaining ingredients except the Cheddar to a simmer over medium-high heat. Reduce the heat and simmer, covered, for about 15 minutes. Serve warm, sprinkled with the crisped tortilla strips and shredded cheese.



Per serving: Calories 163. Total fat 3.0g. Saturated fat 1.0g. Trans fat 0.0g. Polyunsaturated fat 0.5g. Cholesterol 24mg. Sodium <1g. Carbohydrates 16g. Fiber 3g. Sugar 5g. Protein 19g.