155 Calorie Chicken Tortilla Soup

Using Vegetables, Chicken , and a few other quick ingredients this rustic, low calorie favorite is not only delicious but filling and good for lunch or dinner.

Prep Time: 5-10 minutes
Cook time: Low and slow, suggested 1.5 hours
Serves 6

Ingredients:
2 Large Russet Potatoes (cleaned, peeled and cubed)
1 lb Chicken breast (cubed)
1 cup diced yellow or white onion
1 tablespoon cumin
1 32oz can/box fat free (or close to) chicken stock/broth
1 15oz can stewed Mexican tomatoes
3 large carrots (cleaned,peeled and cut into bite sized pieces)
3 large celery stalks (cleaned, and cut into bite sized pieces)
2 cubes chicken bouillon + 3 cups water
Cilantro (for garnish)
Baked tortilla chips (crushed to be sprinkled on-top as garnish)
Shredded part-skim mozzarella (to be sprinkled on-top as garnish)

Heat a large, high sided pan coated with about 2 tablespoons olive oil. When oil is hot enough that it is rippling, add chicken. Reduce heat to medium and add cumin and a pinch of garlic salt or powder (optional). When chicken is mostly cooked (about 2-3 minutes) add onions, cook with onions until they are mostly transparent. (you will know chicken is "done" when there is little to no pink-- but remember, some pink is okay as this soup will sit and simmer for 1-1.5 hours)

Add potato, celery, carrot and stewed tomato, let veggies come up to temperature at medium heat than add chicken stock. Mix and let flavors get acquainted and let cook low and slow for about a half hour. After about a half hour taste test and crumble 1-2 cubes of chicken bouillon to mix and add water (about 1.5 cup per cube). The taste should be chicken-y, spicy and slightly vegetal with the smell of tacos (from the cumin).

The best way to know if  the soup is ready is to taste. I let it simmer long and low to let those flavors really marry and soak into the potato and veggie. The smaller you cut things, the quicker they will cook through. For a more rustic soup, larger pieces are nice, for a more refined version, cut things small and reduce cooking time by half.

Finished product should be orange in color and smell divine. Top with chopped cilantro, crushed baked tortilla chips and mozzarella.

155 calories per 2 cup serving, delicious and hearty.

Enjoy!