"Tortilla Soup"

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/2 medium red onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp. ground cumin
• pinch cayenne pepper
• 3 1/2 cups lower-sodium chicken broth
• 1 (14 1/2-oz.) diced tomatoes, with juice
• 3/4 lb. boneless, skinless, chicken breasts, cut into 1/2-inch cubes
• 2 tbsp. fresh lime juice
• salt
• freshly ground black pepper
• 1/4 cup chopped fresh cilantro

Makes 4 Servings

1. In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, cumin, and cayenne. Cook, stirring often, until the onion is softened, about 4 minutes.
2. Add the broth and tomatoes and the juice. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the chicken and return to a simmer. Cook until chicken is cooked through, about 4 minutes.
3. Remove the pan from the heat and stir in the lime juice. Season with salt and pepper to taste. Ladle the soup into 4 bowls and sprinkle with the cilantro.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This soup is a  great way to kick-start your healthy lifestyle or get back on track to your goal weight. This Southwestern soup has bold flavors and is packed with heat. It smells and tastes so good it will taste like you cooked it for hours. I highly recommend adding 1 teaspoon of dried chili powder to the sop for an extra kick of heat. Plus, chili powder goes well when mixed with cumin and garlic for an authentic Southwestern flare. It's called "tortilla soup" because it has all the elements of a traditional tortilla soup except for the fried tortillas. This soup is so good you won't miss the fried tortillas. As for the olive oil, I highly recommend using one of 3 flavors: Lime-Infused, Chipotle-Infused or Garlic-Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.