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Tuscan Tortilla Soup- a low fat, low calorie soup recipe for dieters - The Recipe Page

This recipe for Tuscan Tortilla Soup is ultra low in calories and contains minimal fat - most of which belong to the healthy avocado and the Fritoes - which can be monitored by the dieter. I splurged on 5 waves for my bowl of soup and it was extremely filling and rich.

Ingredients for Tuscan Tortilla Soup

3 medium-sized (14.5 - 16 ounce) cans of fat-free chicken broth (I used a mix of Swanson's and Kroger's generic.  I must say that both were excellent and that the Kroger's brand seemed a bit richer in color and in 'chickeny' taste.)

1/2 bunch of washed & chopped  cilranto (sometimes referred to as Chinese Parsley or Coriander)
1 - 2 ripe avocados, peeled and sliced into small chunks (coat with some of the lime juice to prevent browning)
3 tiny pinches of Thyme
1 pinch of Marjoram
1 Tablespoon of dried onion flakes
1 block of skimmed Mozzarella cheese (80 calories per ounce)
Fritoes Waves - These just hit the market!
2 small limes, diced into WEDGES and seeded (leave limes in small wedges)
1 small package of chicken tenders
sea salt (though regular or coarse salt will also work well)
pepper, if desired

Empty the chicken broth and chopped cilantro into a large kettle or pot, adding 2 cans of water, the dried onion flakes, Thyme and Marjoram.  Cook on medium heat.

While the broth is warming, rub the sea salt into the raw chicken tenders.  Spray a skillet or pan with non-stick cooking spray and cook chicken slowly so that it caramelizes on both sides WITHOUT becoming tough.

(If you do end up with some tough edges, toss those aside as you'll only want the tender nuggets inside your soup.)

When chicken is done, cut into bite-sized chunks and transfer to the broth.  Cook until hot but not bubbly.  Toss in the diced, seeded limes - leaving on the rinds.  These are very visible in the soup and believe me, your guest will know NOT to eat the rinds.  The rinds add a citrus bite to the soup as well as an exotic beauty!

Each single-serving bowl of the soup should be topped with one-ounce of thinly sliced cheese. Next, scatter a few of the avocado chunks onto the soup.  Crush a few of the Fritoes to add to the soup just before serving.  click here to return to previous page

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