Spring has not arrived in Spokane yet. We got a little tease on Sunday with gorgeous warm weather (the day I massively over heated on my 22 miler!) and then had a snow/rain mixture on Monday with rain on Tuesday & Wednesday. Last week we had snow twice- YUCK!
By the looks of the dreary weather and rain today, tonight will be the perfect night to make soup for dinner. This tortilla soup recipe is delish and it's quick to put together and tastes even better the next day! After work I have 4 x 3 mile repeats so I might get a bit chilly. This soup will be perfect to have for dinner.
I found this recipe in old edition of Runner's World magazine. I have made it once before with chicken, but I also think that shredded pork would be great in it....yummmmm.
1 1/2 corn tortillas
2/3 cup low-fat, low-sodium chicken broth
1 cup canned, diced fire-roasted tomatoes
2 chipotle chiles in adobo sauce, chopped fine
2/3 cup store-bought hot fresh salsa
1/2 cup fresh or frozen corn kernels
1 cup cooked skinless chicken breast
Salt and freshly ground black pepper
1/3 ripe Hass avocado, sliced
1/3 cup chopped fresh cilantro
Preheat the oven to 375° F. Line a baking sheet with parchment paper.
Cut the tortillas into 1/4-inch-wide strips. Place in a single layer on the baking sheet; bake until golden and crisp, about nine minutes.
Combine the chicken broth, tomatoes, chiles, salsa, and corn in a medium saucepan. Bring to a boil over high heat. Turn the heat to medium-low and simmer for eight minutes.
Shred the chicken and stir into the soup. Season with salt and pepper.
Chill in the refrigerator if serving cold. Ladle the soup into four bowls. Top each with avocado slices, cilantro, and tortilla strips. Serves four.
CALORIES PER SERVING: 142
CARBS: 20 G
FIBER: 3 G
PROTEIN: 12 G
FAT: 3 G