29 Jun '12, 7pm

#FoodieFriday: This avocado-topped tortilla soup can be served hot or cold.

#FoodieFriday: This avocado-topped tortilla soup can be served hot or cold.

DiSpirito lightened this soup by using low-fat chicken broth and skinless chicken breast and omitting sour cream and cheese. The heat in chiles comes from capsaicin, an antioxidant that improves digestion and reduces heart-disease risk. 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 Preheat the oven to 375&deg 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 sa...

Full article: http://www.runnersworld.com/article/1,7120,s6-242-303-504...

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