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

From: Flat Belly Diet VIA www.prevention. com

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.

Serves: 4

Prep: 4 min

Cook: 16 min

Total: 20 min

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

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