Chicken Tortilla Soup

As some of you may know, I am fortunate to have found an amazing group, called Ladies Fitness Boot Camp, which was the first step I took to begin my health journey a little over a year ago.

We meet 3 nights a week outdoors, rain or shine, hot or cold. Summer months are brutal, and on occasion we are asked during an exercise to shout out our food of choice that we like to pretend we're making instead of working out. During the summer, things such as Margaritas, Sweet Tea, Strawberry Daiquiri's & lemonade are the most common...you know, anything to help mentally cool us off. Last night, on December 1, we were asked the same question. I kid you not when I tell you EVERY SINGLE ANSWER was some sort of hot delicacy...Chicken noodle soup, clam chowder, Chili & Hot Cocoa were all said.

Isn't it amazing how our minds think? How just by envisioning warm foods, that are no doubt also associated with some sort of happy memory, we feel so much warmer...happier...complete? I wanted to go home and whip up a nice batch of soup myself!

Today's recipe, I am confident, is sure to warm you up from the inside out. It's a much more healthy variation of one of my most favorite soups...Tortilla Soup. Who knew that something THIS tasty could also be healthy?? I hope you enjoy it!

Chicken Tortilla Soup

4 servings, about 1 1/3 cups each

Ingredients

• 4 soft corn tortillas, cut into 1-by-2-inch strips
• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken breast, trimmed of fat and diced
• 3 cups frozen bell pepper and onion mix, (about 10 ounces)
• 1 tablespoon ground cumin
• 2 14-ounce can reduced-sodium chicken broth
• 1 15-ounce can diced tomatoes, preferably with green chiles
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons lime juice
• 1/2 cup chopped fresh cilantro
• 3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese

Preparation

1. Preheat oven to 350°F.
2. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
3. Meanwhile, heat oil in pot over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes.
4. Transfer to a plate using a slotted spoon.
5. Add pepper-onion mix and cumin to the pot.
6. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes.
7. Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more.
8. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute.
9. Remove from the heat; stir in cilantro. Serve topped with the toasted tortilla strips and cheese.

Make Ahead Tip:
Cover and refrigerate, without the tortilla strips, for up to 2 days. Top with toasted tortilla strips just before serving.

Nutrition Per serving: 357 calories; 12 g fat (4 g sat, 4 g mono); 86 mg cholesterol; 24 g carbohydrates; 37 g protein; 4 g fiber; 775 mg sodium; 231 mg potassium.

Until Tomorrow!

Keep healthy, keep safe and keep going!

Have an awesome day!

♥Fit~NOW~Girl♥