Chicken Tortilla Soup
(serves 6)

• 1 lb. chicken
• 3 c. water
• 2 (14 1/2 oz.) cans fat-free reduced-sodium chicken broth
• 1 (15 oz.) can black beans, rinsed
• 1 (15 1/4 oz.) can kernel corn
• 1 (14 1/2 oz.) diced tomatoes with green chilies
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 c. crumbled tortilla chips
• 1/2 c. chopped cilantro
• Garnish: lime wedges, tortilla chips

Bring chicken and water to a boil in a large saucepan. Reduce heat, cover and simmer 25 minutes or until chicken is cooked. Remove chicken to cutting board; let cool slightly.

Meanwhile, add broth to pot; bring to a boil. Stir in beans, corn, tomatoes, cumin, and oregano, and bring to a simmer. Simmer five minutes for flavors to blend.

Meanwhile, pull chicken meat from bones and shred.

Stir chicken and tortillas into soup; cook one minute to slightly soften tortillas. Remove from heat and stir in cilantro.

Recipe from Woman’s Day

Nutritional information:
Calories 240
Total fat 7g
Saturated fat 2g
Cholesterol 36mg
Sodium 1038mg
Carbohydrates 33g
Dietary fiber 7g
Protein 16g