Tortilla Soup for You

As summer approaches, I've been thinking up lighter recipes to complement the warmer weather. Tacos, salad, and BBQ are on a regular rotation when it's too hot to think straight, and this week, I cooked up a big pot of light, brothy tortilla soup to enjoy with a cold glass of sangria and crisp, leafy greens.

Tortilla Soup

Recipe:
(Makes 6 servings)

4 cups of low sodium chicken broth
4 boneless, skinless chicken breasts
2 jalapenos, diced with seeds removed
4 scallions, thinly sliced
1 can of no sodium diced tomatoes, drained
1 can of reduced sodium black beans, drained
2 limes
4 corn tortillas
1 avocado, diced
1/4 cup shredded cheddar cheese
1/4 cup cilantro, chopped
Chili powder to taste
Olive oil

Preheat oven to 350 degrees.
In a large pot, bring chicken broth to a boil. Add chicken, jalapenos, and scallions, cover and reduce to a simmer until chicken is cooked, about 15 minutes.
Remove chicken to a plate to cool. Add the tomatoes, beans, and juice of 1 lime to the pot. When chicken is cool enough, shred or cut into small pieces. Return to pot, add chili powder, and let soup simmer for another 5 minutes or until heated through.
In the meantime, cut tortillas into small strips. Toss with olive oil and chili powder and place on a cookie sheet. Bake for 5 minutes or until crispy.
To serve, spoon soup into bowls and top with cheese, cilantro, avocado, tortilla strips, and lime juice.

Boyfriend Meter:
5 out of 5
"Spicy, healthy, delicious"