Source: Diabetic Cooking Magazine

Spicy, flavorful soup with crunchy tortilla strips.

Servings

1.0
1 each  cooking spray 2.0
2 lb  boneless skinless chicken breasts 4.0
4 cup  sliced carrots 2.0
2 cup  fresh chopped celery 1.0
1 cup  chopped green bell peppers 1.0
1 cup  fresh chopped onion 4.0
4 each  medium garlic cloves 1.0
1 each  whole jalapeno pepper 1.0
1 tsp  oregano leaves 0.5
0 1/2 tsp  ground cumin 8.0
8 cup  fat free reduced sodium chicken broth 1.0
1 each  large tomato 4.0
4 tbsp  fresh lime juice 2.0
2 each  corn tortilla 1.0
1 pinch  salt 3.0
3 tbsp  fresh cilantro

1. Preheat oven to 350°F.
2. Spray large nonstick Dutch oven with cooking spray; heat over medium heat.
3. Add chicken and cook, stirring, about 10 minutes or until browned and no longer pink in center.
4. Add carrots, celery, bell pepper, onion, garlic, jalapeno pepper, oregano, and cumin, cook and stir over medium heat for 5 minutes.
5. Stir in chicken broth, tomato, and lime juice and bring to a boil.
6. Reduce heat to low; cover and simmer 15 to 20 minutes.
7. Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired.
8. Place on baking sheet and bake about 10 minutes or until browned and crisp, turning occasionally.
9. Stir cilantro into soup.
10. Ladle soup into bowls and top evenly with tortilla strips.