Tuesday: Tortilla Soup & Cheese Quesadillas

Tortilla Soup

You will need:

• Cooking Spray


• 2 garlic cloves, minced


• 3 cups fat-free less-sodium chicken broth


• 1 1/2 cups chopped cooked chicken breast


• 1 tablespoon ground cumin


• 1 (10 oz.) can Rotel


• 1/4 cup shredded Monterey Jack Cheese


• 1/4 cup diced peeled acocado


• 4 lime wedges


• 1 can drained yellow corn


• 1 can drained black beans

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; saute 1 minute. Add broth, chicken breast, cumin, rotel, corn, and black beans; bring to a boil. Reduce heat; simmer 15 minutes. Ladle soup into 4 bowls; top each with 2 tablespoons chips, 1 tablespoon cheese, 1 tablespoon cilantro, and 1 tablespoon avocado. Serve with line wedges.

Yield: 4 servings

207 Calories (Serving size: 1 1/2 cups soup)

Cheese Quesadillas