Tortilla Soup
Juice from 1 lime (about 2 tbsp)
3/4 lb boneless, skinless chicken thighs, trimmed of excess fat
2 tsp hot chili powder
2 tsp oil
3 cloves garlic, minced
1 can (14 1/2 oz) jalapeno flavored diced tomatoes
3 cups low sodium chicken broth
1/2 cup shredded sharp cheddar cheese
1 avocado, peeled and pitted, cut into chunks
16 tortilla chips, broken in half
Heat broiler. Drizzle lime juice over chicken; sprinkle with
1 tsp of the chili powder. Coat broiler pan with nonstick spray.
Broil chicken 5-6 minutes per side or until 160 degrees. Remove and
set aside. Heat oil in large deep pot, over medium heat; add garlic and
remaining 1 tbsp of hot chili powder. Cook 1 minute. Add tomatoes (with
their juice), broth and 1 cup water; bring to a boil, reduce heat to
medium low and cook 10 minutes, covered.
To serve: Tear chicken into small pieces and divide among four bowls.
Divide tomato broth among the bowls; top each with cheese, avocado and
tortilla pieces.