Healthy Food: Chicken Tortilla Soup with Avocado - 23.7g Carbs, 4.7g Fiber, 1.4g Sugar

Chicken Tortilla Soup with Avocado - 23.7g Carbs, 4.7g Fiber, 1.4g Sugar

This low sodium, broth-based soup is so easy to make that it'll surely become a quick go-to meal in your home. Simply top with tortilla strips, cilantro, and freshly chopped avocados, which are packed with heart-healthy monounsaturated fats.

5 cups low-sodium chicken broth
5 white corn tortillas (6"), sliced into 1/4" strips
12 oz boneless, skinless chicken breast, thinly sliced crosswise
1/2 canned chipotle chile pepper, sliced OR 2 Tbsp hot salsa
3/4 cup halved grape tomatoes
1 cup chopped avocado
1/4 cup fresh cilantro leaves

1. In a large, heavy saucepan, bring the broth to a boil, covered over high heat.
2. Meanwhile, scatter the tortilla strips on a toaster oven tray. Toast, turning the strips occasionally, until golden-brown in spots, about 5 minutes. Remove the tray from toaster oven and set the tortilla strips aside.
3. When the broth boils, add the chicken, chile pepper, and tomatoes and return to a boil. Remove from the heat. Divide the tortilla strips, avocado, and cilantro leaves evenly among 4 bowls, mounding them in the center. Ladle the soup into bowls.

Serves: 4
Nutrition per Serving: 282.2 Calories, 9.3g Fat, 1.7g Saturated Fat, 49.3mg Cholesterol, 153.3mg Sodium, 23.7g Carbs, 4.7g Dietary Fiber, 1.4g Total Sugars,
28.7g Protein