Tortilla Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
130
protein 
11 g
sodium 
183 mg
carbohydrates 
10 g
fat 
6 g
fiber  
2 g
cholesterol 
30 mg
Servings 
5 (3/4 cup ea.)
Ingredients 

1 qt low-sodium chicken stock
4 Tbsp fresh lime juice
½ cup chopped avocado
5 oz cooked chicken thigh meat
⅓ cup chopped tomato
¼ cup minced red onion
¼ cup chopped fresh cilantro
¼ cup shredded sharp cheddar cheese
2 tsp minced jalapeño pepper
¼ tsp sea salt
15 corn tortilla chips

Look for tortilla chips that are made with non-hydrogenated canola oil or high oleic safflower oil. Baked tortilla chips are a good alternative but may be higher in sodium.
Instructions 
  1. In a large saucepan, bring chicken stock and 2 tablespoons of lime juice to a boil.
  2. In medium bowl, toss avocado with remaining 2 tablespoons of lime juice. Add all remaining ingredients except for corn tortilla chips. (Wear gloves when handling peppers or wash your hands thoroughly before touching eyes, nose or mouth). 
  3. Divide chicken and vegetable mixture into 5 bowls. Place 3 corn tortilla chips per bowl and pour in ¾ cup chicken broth.
Look for tortilla chips that are made with non-hydrogenated canola oil or high oleic safflower oil. Baked tortilla chips are a good alternative but may be higher in sodium.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.