This is a very unique recipe that will wow everyone at the dinner table. It is a recipe that anyone could enjoy even if they are not diabetic. Personally, I think this is a great recipe for a house with both diabetics and non-diabetics.
This recipe should only take around 30-45 minutes to prepare and cook/bake.
Yield: 8 first-course or 4 main-dish servings
Calories from fat: 20
Total Fat: 2.5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 290 mg
Total Carbohydrate: 6 g
Dietary Fiber: 1 g
Sugars: 1 g
Protein: 10 g
Nonstick cooking spray
1/2 cup chopped white onion
1 tablespoon minced seeded jalapeno chile or 2 tablespoons finely chopped green bell pepper
2 cloves garlic, minced (1 teaspoon)
4 cups reduced-sodium chicken broth
2/3 cup undrained canned no-salt-added diced tomatoes
3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon dried oregano leaves
1/8 teaspoon Mexican chili powder
1 1/2 cups shredded cooked chicken breast
1 small avocado, pitted, peeled and cubed (optional)
Crispy Tortilla Strips (recipe follows)
1 ounce shredded Monterey Jack cheese
Chopped cilantro (optional)
1 small lime, cut into wedges (optional)
Crispy Tortilla Strips:
Nonstick cooking spray
2 (6-inch) white corn tortillas
Preheat oven to 350° F. Lightly coat a baking sheet with cooking spray. Cut tortillas into ¼-inch-wide x 2½-inch-long strips; place on prepared baking sheet. Lightly spray tortilla strips with cooking spray. Bake in preheated oven about 10 minutes or until lightly golden and crisp. Let cool before serving. Makes about 3/4 cup.
Lightly coat a large saucepan with cooking spray; heat over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add jalapeno and garlic. Cook about 2 minutes more or until onion is tender, stirring occasionally.
Add broth, undrained tomatoes, lime juice, cumin, oregano and chili powder. Bring to boil; reduce heat. Cover and gently simmer for 15 minutes. Remove from heat.
If necessary, slightly cool soup before adding it to a blender or food processor container. Transfer soup to the container. Cover; blend or process until smooth. Return mixture to saucepan. Add chicken. Cook about 3 minutes or until heated though. If desired, stir in avocado.
To serve, spoon soup into bowls. Top with tortilla strips, cheese and, if desired, cilantro. If desired, serve with lime wedges.