Chicken Tortilla Lime Soup

This is one of my favorite soups. I think the cilantro and fresh lime juice make it taste just like some I had in Mexico. Mmm The recipe has you make your tortilla strips, but I usually just use tortilla chips.

Chicken Tortilla Lime Soup (Raylene Hadley)
1-2 lbs chicken breasts or tenders seasoned with garlic powder, salt, pepper and 1/4 tsp cumin

(I usually just use 2 breasts)
olive oil cooking spray (I just use olive oil)
1 onion, chopped
1 red jalapeno, chopped (I can only find green, so that's what I use)
1 Anaheim chili, chopped
1/4 tsp chili powder
7 cups chicken stock or broth
1 c white sweet corn, fresh or frozen
1 can black beans, rinsed
1/3 c cilantro, chopped
2-3 medium avacadoes, chopped (into small chuncks)
juice of 1 large lime (1/4 cup)
½ c grated low fat jack or chedder cheese
tortilla strips

Preheat oven to 325 degrees. Place seasoned chicken in one layer on a baking sheet and bake for 15 minutes for tenders or 25 minutes for chicken breasts, or until jucies run clear. Remove from oven and cool. Then shred or cut into 1-inch pieces and set aside.

Spray a large Dutch oven or stock pot lightly with cooking spray and heat over medium high. Add onion and red jalapeno peppers to pan and sauté until onion is translucent. Add Anaheim pepers and 1/8 tsp. chili powder to onions and continue to sauté for another minute.

Add chicken broth to onion and pepper mixture along with chcken and corn, beans, cilantro, and lime juice. Simmer for 5-10 minutes over medium until all ingredients are heated through. Adjust seasonings if necessary with salt, cumin, extra lime juice and fresh pepper. Add chopped avacadoes.

Pour soup into bowls top with tortilla strips and cheese.

Yeild six 2-cup servings each at approximately 295 calories; 4.5 grams of total fat; 1.4 grams sturated fat; 31 grams total carboydtrate; 4.4 grams dietary fiber; and 33 grams of protien.