Tortilla Soup

Recipe By :Shape Magazine
Serving Size : 4

1 can chicken broth (14 1/2-oz)
1 cup cooked skinless chicken breast -- diced
1 medium onion -- chopped
2 ounces diced green chilies (1/2 of a 4-oz can)
1 1/2 teaspoons chili powder
1 cup baked corn tortilla chip pieces
1/2 cup reduced-fat cheddar cheese -- shredded
1 small tomato -- chopped

In a medium saucepan, combine first 5 ingredients. Bring to a boil. Reduce
heat; simmer uncovered 10 minutes, until onion is tender. Ladle into
bowls, add 1/4 cup chips to each, and sprinkle each with cheese and
tomato. Serve.

Nutrients Score per serving (1 cup): 155 calories, 19% fat (3.3 g; 0.3 g
saturated), 41% carbs (16 g), 40% protein (16 g), 1.9 g fiber


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