MEXICAN TORTILLA SOUP (Diabetic)



1 tablespoon vegetable oil
1 lb. boneless, skinless, chicken breast cut into ½-inch chunks
1 red bell pepper, finely chopped
3 garlic cloves, minced                                                                                                                    5-1/4 cups ready-to-use reduced sodium chicken broth
1 pkg. (10-oz.) frozen whole kernel corn
½ cup salsa
¼ cup chopped fresh cilantro
1 cup broken-up baked tortilla chips


1. In a soup pot, heat the oil over medium-high heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently.

1. Stir in the chicken broth, corn and salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until the chicken is no longer pink.

1. Stir in the cilantro, ladle soup into bowls, and serve topped with the tortilla chips.


Yield: 8 servings.