Mexicali Chicken Soup with Lime

I like Chicken Tortilla soup. I've had many variations of it over the years and have found that I'm a much bigger fan of a broth based soup than a gravy based. If that makes sense.

I'm constantly trying different types of chicken tortilla soup, and this soup was right up that alley.

It was good, but not great. I still have a favorite recipe I'll make over this one any day.

This soup, however, was very easy and is quite low cal - 1 1/4 c is only 244 calories. Not too shabby. And if, like me, you ignore the avocado than its likely even less.

It makes 4 servings, easily. I'd say you could get at least 6 out of it if you were having a salad with it.

Mexicali Chicken Soup with Lime
Recipe from WW Ultimate Chicken Cookbook

Makes 4 servings
Serving size 1 1/4 c = 244 calories

1 lb skinless, boneless chicken breasts, cut into 1/2 inch chunks
2 onions, chopped
2 carrots, chopped
2 cloves garlic, minced
1 Serrano pepper, seeded and minced (one pepper really wasn't very spicy - so if you like it spicy think about two peppers)
4 1/2 c low sodium chicken broth
1/2 medium rip Hass avocado, halved, pitted, peeled and diced (I always find it amusing when recipes tell you to peel and pit an avocado. I mean, dah)
2 plum tomatoes chopped
3 T lime juice
3 T cilantro, chopped
Salt and pepper to taste

Spray a nonstick Dutch oven with canola nonstick spray and set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 4 minutes. Transfer the chicken to a plate.

Add the onions, carrots, garlic and chili pepper to the saucepan. Cook, stirring occasionally, until lightly browned, 3-6 minutes. Add the broth and bring to a boil.  Reduce the heat and simmer, covered, until the flavors are blended, about 20 minutes. Return the chicken to the saucepan and simmer until cooked through about 8 minutes.

Stir in the tomatoes, avocado, lime juice, cilantro, salt and pepper; cook, stirring occasionally, until heated through about 1 minute.