We are working on keeping March healthy and a bit more frugal than usual. You can expect lots of healthier menu options and budget friendly recipes. This is the first of the March recipes. The Cooking Light version of Tortilla Soup has less sodium and less fat than most versions, but packs a full flavour punch. I love Tortilla Soup and we really enjoyed this version, especially the next day.
From The Complete Cooking Light Cookbook
Cook time: 1 hour 15 minutes
1 tsp. olive oil
1 cup chopped onion
2 garlic cloves, chopped
2 cups shredded cooked chicken breast
1 cup frozen or canned whole-kernal corn
1/4 cup dry white wine
1 tbsp. chopped seeded jalapeño pepper
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
2 (14.25 oz.) cans fat-free, less-sodium chicken broth
1 (14.25 oz.) can diced tomatoes, undrained
1 (10.75 oz.) can condensed, reduced-fat, reduced-sodium tomato soup (we used Tomato-Roasted Pepper soup!)
1 cup crushed tortilla chips
1/2 cup fat-free sour cream
1 lime, cut into wedges
1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients; bring to a boil. Reduce heat and simmer for up to an hour (at least 25 minutes).
2. Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.
(Serving size 1 cup soup, 2 tablespoons chips, and 1 tbsp. sour cream: 179 calories, 3 g fat)