Mr. Food: Mexican Tortilla Soup

Serves: 8

Cooking Time: 15 min

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
• 1 red bell pepper, coarsely chopped
• 3 garlic cloves, minced
• 5 1/4 cups reduced-sodium chicken broth
• 1 (10-ounce) package frozen whole kernel corn
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro
• 1 cup broken-up baked tortilla chips

Instructions

1. In a soup pot, heat the oil over medium heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently.
   
   
2. Stir in the chicken broth, corn, and salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until the chicken is no longer pink.
   
   
3. Stir in the cilantro, ladle into bowls, and serve topped with the tortilla chips.
   
   

   Nutritional Information

   Serving Size: 1 cup, Exchanges: 1 Starch, 2 Very Lean Meat
   
   Calories 149, Calories from Fat 32, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 34 mg, Sodium 417 mg, Total Carbohydrate 13 g, Dietary Fiber 2 g, Sugars 3 g, Protein16 g