This rich and yummy (yet low-cal) recipe calls for easy-to-find ingredients that come together in 45 minutes or less.
2 tbsp vegetable oil
4 tortillas, cut into thin strips
1 cup sweet onions, diced
1 cup celery, diced
1 cup green pepper, chopped
1 tbsp red pepper flakes
6 cups low-sodium chicken broth
1 lb skinless chicken breasts
1 cup frozen corn niblets
Diced avocado, sour cream, cilantro sprigs for garnish
In a large saucepan, heat oil and cook tortilla strips, stirring frequently, until crisp. Transfer to a plate and set aside. Add onions, celery, green pepper and red pepper flakes to hot oil; cook until onions are tender. Add chicken broth and chicken breasts to pot and bring to a boil; reduce heat to maintain a simmer until chicken is cooked through (about 20 minutes). Remove chicken and dice into bite-sized pieces. Return chicken to soup with corn and cook five minutes more. Garnish with tortilla strips, diced avocado and low fat sour cream.
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