Chicken and Lime Tortilla Soup
Serves: 4
I stir up this vegetable-rich version of the well-known Mexican
chicken and tortilla soup when a zesty south-of-the-border soup is the order of the day. My
chopping is kept to a minimum while the flavor is pumped up by taking advantage of what I call
the "mix-in" vegetables that are so readily available: corn with red and green peppers added
and diced tomatoes with peppers.
Calorie: 485, Proteins: 30 g, Total Fat: 23 g, Fiber: 5.70 g, Sugar 3 g.
Preparation
Heat the oil over medium heat in a large soup pot or 5-6 quart Dutch
oven. Add the onion, carrots, garlic, and cumin seed. Stir well and cook, until the onion is
tender, about 5 minutes, stirring frequently. Add the zucchini and chili powder and cook,
stirring frequently, just until the zucchini begins to soften, about 3 minutes.
Add the broth, tomatoes, corn, chiles, and salt. Stir well and bring to
a boil. Cover, turn the heat to low, and simmer for 10 minutes, stirring occasionally. Add the
chicken, stir well, and simmer about 3 minutes to heat the chicken.
While the soup is simmering, peel the avocado and cut it into chunks.
Remove the soup from the heat and stir in the cilantro and lime juice. Spoon into warm soup
bowls and top with the avocado chunks and tortilla chips.