Diabetic Chicken Tortilla Soup Food

DIABETIC CHICKEN TORTILLA SOUP

DIABETIC CHICKEN TORTILLA SOUP image

I love the original Chicken Tortilla Soup, but i was way to grease and heavy. So I decided to lighten I up by baking the tortilla,plus potatoes to I've a more hearty recipes. And add lime to give it a zesty freshness.

Provided by NIKKI SMITH

Time 40m

Number Of Ingredients 12

Ingredients

3 corn tortillas ( 6 inches), cut into 1/4-inch strips
4 tsp olive oil,divided
1/4 Tbsp salt
3/4 boneless skinless chicken breast, cut into 1/2-inch chucks
1 large onion, chopped
5 c reduce-sodium chicken broth
1 lb red potatoes, cubes
1 c frozen corn
1 can(s) chopped green chilies
1/4 c minced fresh cilantro
1/4 tsp pepper
3 Tbsp lime juice

Steps:

1. In a large resealable plastic bag, combine the tortilla strips 1 teaspoon oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400 for 8-10 minutes or until crisp., sirring once. Cool on paper towels.
2. In a large saucepan saute chicken in remaining oil until no longer pink and lightly browned. Add onion, cook and stir until onion is tender. Add broth and potatoes.
3. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. add the corn, chilies, cilantro and pepper. cook until heated through. Stir in line juice. Garnish tortilla strips.

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