2021 Heart Healthy Recipe Book 2 | Page 3

TORTILLA SOUP WITH GRILLED CHICKEN

Our version of a popular Mexican soup offers the same great flavor but with less sodium . ¡ Muy delicioso !

Servings : 4

Ingredients

• Cooking spray

• 2 6-inch corn tortillas , halved , cut into 1 / 4-inch-wide strips

• 2 cups fat-free , low-sodium chicken broth

• 2 cups water

• 8 ounces canned , no-salt-added tomato sauce

• 6 ounces cubed , skinless grilled chicken breast , cooked without salt , all visible fat discarded

• 1 small yellow summer squash ( about 4 ounces ), diced

• 1 small zucchini ( about 4 ounces ), diced

• 1 / 2 cup frozen whole kernel corn

• 1 teaspoon salt-free , all-purpose seasoning blend

• 1 teaspoon chili powder

• 1 teaspoon onion powder

• 1 teaspoon olive oil

• 1 / 2 teaspoon ground cumin

• 1 / 4 teaspoon dried oregano ( crumbled )

• 1 / 4 teaspoon salt

• 1 / 4 cup shredded , low-fat cheddar cheese

Directions

• Preheat the oven to 350 ° F . Lightly spray a baking sheet with cooking spray . Arrange tortilla strips in a single layer on the baking sheet . Lightly cover with cooking spray .

• Bake for 10 minutes or until crisp .

• While tortilla strips are baking , in a medium saucepan bring the remaining ingredients ( except the cheddar ) to a simmer over medium-high heat . Reduce the heat and simmer , covered , for about 15 minutes . Just before serving , sprinkle the soup with tortilla strips and cheddar .