Source: dLife

Mexican style soup with chicken, zucchini, corn and lime juice served over homemade crispy tortilla chips.

Servings

1 cup fresh chopped onion
1 chopped green bell peppers , chopped, 1 cup
2 tsp olive oil
2 quart low fat unsalted chicken broth
1.5 lb boneless skinless chicken breasts , cubed
2 cup chopped tomato , peeled, seeded
1 cup frozen sweet corn kernels , thawed
1 cup chopped zucchini , diced
0.25 cup fresh cilantro , chopped
0.25 cup fresh lime juice
4 corn tortilla , cut into 10 wedges each
8 cup lime wedges for decoration , 8 lime wedges

1 Heat oil in a large pot, sauté the onion and bell pepper until tender, about 5 minutes.
2 Add chicken broth, chicken, tomatoes, corn, and zucchini and bring to a boil, then reduce heat, cover and simmer for 20 minutes.
3 Add cilantro, lime juice, and if you choose the salt and pepper to taste.
4 Spray nonstick cooking spray into a nonstick pan and heat over medium heat until hot.
5 Add the tortilla wedges, spray with cooking spray and cook over medium heat until crisp, about 5 minutes, stir occasionally.
6 Place 5 wedges into a soup bowl and ladle 1 2/3 cup of soup over them. Float 1 lime slice on top.

Soup is great for those chilly nights.