Lime Soup w/sour cream & tortilla chips

By Lauren_Jorgensen

Nutrition Facts:
1 1/4 cups soup, 2 tbsp sour cream, 2 tbsp tortilla crisps

Ingredients

• 2 tbsp extra virgin olive oil, divided
• 8 oz boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 1 jalepeno pepper, unseeded and finely chopped
• 1 tsp ground cumin
• 3 cups low-sodium chicken broth
• 1 oz baby spinach leaves
• 1 medium tomato (4 oz), diced
• 4 scallions, bulbs removed, white and green parts finely chopped
• 1/4 packed cup chopped cilantro leaves
• 1/2 tsp sea salt
• 1 whole grain corn tortilla, very thinly sliced into 2 inch long pieces (matchsticks)
• 1 lime, quartered
• 4 tbsp low fat sour cream

Details

Servings 4
Preparation time 8mins
Cooking time 14mins

Preparation

Step 1

1. Heat 1 tsp oil in a large saucepan on medium-high. Add chicken, jalepeno and cumin and cook for 2-3 minutes or until chicken is no longer pink in center, stirring occasionally. Add broth and bring mixture to a boil over high heat. Remove pan from heat, add spinach, tomato, scallions, cilantro, salt and 1 tbsp oil. Let stand for 5 minutes, covered, to meld flavors and continue cooking vegetables slightly.

2. Meanwhile, heat remaining 2 tsp oil in a medium nonstick skillet over medium-high. Add tortilla matchsticks and cook for 1 1/2 to 2 minutes or until golden and crispy.

3. Divide soup among 4 bowls and add a squeeze of lime to each. Top with sour cream and sprinkle with tortilla crisps, dividing evenly.