GirlsGuideTo | Healthy Girl Recipe: Skinny Tortilla Soup with Avocado

Ok, it’s still 80+ degrees outside for most of us, but the nights are starting to get a little cooler and it’s thisclose to open-the-windows weather! In these transition times, it’s hard to know what to cook for dinner because while you really want to pull out those roasting pans and butternut squash soups and chilis, it’s still technically peach, tomato, and summer veggie season. So what’s a girl to do? Try making a soup that transitions with the season, one that’s good hot or cold and provides some serious zing. Oh, and maybe one that’s healthy too. Like Skinny Tortilla Soup with Avocado!

First of all, you know I love avocado so when I saw this recipe last week, I knew it was going to be a winner. I cooked up a batch a few days later and wow. This is seriously good. The recipe comes from cute patootie chef Rocco DiSpirito and he made this normally not-so-healthy fare healthy by using low-fat chicken broth and skinless chicken breast and omitting sour cream and cheese. I added a little cheese back in because, let’s face it, everything is better with a little cheese and hey, it’s protein. Not only does it come together super fast, making it an easy after-work option, it’s a crowd pleaser for sure. Enjoy!

Skinny Tortilla Soup with Avocado

Ingredients
Serves four

1 1/2 corn tortillas

2/3 cup low-fat, low-sodium chicken broth

1 cup canned, diced fire-roasted tomatoes

2 chipotle chiles in adobo sauce, chopped fine

2/3 cup store-bought hot fresh salsa

1/2 cup fresh or frozen corn kernels

1 cup cooked skinless chicken breast

Salt and freshly ground black pepper

1/3 ripe Hass avocado, sliced

1/3 cup chopped fresh cilantro

Directions
Preheat the oven to 375° F. Line a baking sheet with parchment paper. Cut the tortillas into 1/4-inch-wide strips. Place in a single layer on the baking sheet; bake until golden and crisp, about nine minutes.

Combine the chicken broth, tomatoes, chiles, salsa, and corn in a medium saucepan. Bring to a boil over high heat. Turn the heat to medium-low and simmer for eight minutes.

Shred the chicken and stir into the soup. Season with salt and pepper.

Chill in the refrigerator if serving cold. Ladle the soup into four bowls. Top each with avocado slices, cilantro, tortilla strips, and cheese if you’d like to live on the edge.

Nutrition Info:

Calories Per Serving: 142

Carbs: 20 g

Fiber: 3 g

Protein: 12 g

Fat: 3 g

{Source: Runner's World}