Zesty Chicken Tortilla Soup

This satisfying, warming bowl of chicken soup is as tasty as it is quick and easy to put together. A great choice for a meal on a busy day — or after a day of play in the snow.

Recipe Ingredients:

1 tablespoon vegetable oil
2 cups sweet onions, diced
1 teaspoon garlic, minced
2 cups zucchini chunks (2 zucchini)
2 cups frozen corn kernels or 1 (15.25-ounce) can, drained
1 (15-ounce) can diced reduced-sodium tomatoes
1 quart (4 cups) reduced-sodium chicken broth
2 cups cooked and shredded PERDUE® OVEN READY Whole Seasoned Roaster
2 tablespoons chopped fresh cilantro (leaves only)
Hot pepper sauce to taste (optional)

Suggested Accompaniments:
1 lime sliced into 4 wedges for accompaniment
4 tablespoons shredded cheddar or Monterey Jack cheese for garnish
Sour cream for accompaniment
Tortilla chips or strips for garnish

Cooking Directions:

1. In a heavy soup pot, heat oil over medium-high heat; add onions and sauté 3 to 4 minutes or until golden. Add garlic along with zucchini and corn; cook 3-4 minutes, stirring often. Stir in tomatoes and broth and bring to boil. Reduce heat and simmer soup 15 minutes.
2. Add shredded chicken and cilantro and heat through. Add hot red pepper sauce to taste.
3. Ladle soup into bowls, squeeze juice of 1 lime wedge, top with a dollop of sour cream and garnish each with 1 tablespoon shredded cheese and several baked tortilla chips or strips, as desired.

Makes 4 servings.

Tips:

• Frozen diced green bell pepper or frozen yellow squash can be substituted for zucchini chunks (or included).
• Soup can also be topped with a dollop of Greek yogurt instead of cheese or sour cream to save on extra fat and calories.

Nutritional Information Per Serving (1/4 of recipe; does not include suggested accompaniments): Calories 170; Total Fat 8g; Saturated Fat 2.5g; Trans Fat 0g; Cholesterol 25mg; Sodium 550mg; Total Carbohydrate 17g; Dietary Fiber 2g; Sugars 5g; Protein 9g.

Recipe and photograph courtesy of Perdue Farms.