Tortilla Soup with Avocado and Cilantro

• 1 1/2 sprouted-corn tortillas, such as Food for Life
• 2/3 cup low-fat, low-sodium chicken broth
• 1 cup diced fire-roasted tomatoes, such as Hunts
• 2/3 cup store-bought hot fresh salsa, such as Santa Barbara
• 1/2 cup fresh or frozen corn kernels
• 1 cup shredded skinless breast meat from a rotisserie or roast chicken
• Salt and freshly ground black pepper
• 1/3 ripe Hass avocado, sliced
• 1/3 cup chopped fresh cilantro

1. Preheat the oven to 375 F. Line a baking sheet with parchment paper.
2. Cut the tortillas into 1/4-inch-wide strips.
3. Place the strips in a single layer on the prepared baking sheet, and bake until golden and crisp, about 9 minutes.
4. Meanwhile, combine the chicken broth, tomatoes, chipotle chiles, salsa, and corn in a medium saucepan.
5. Bring the soup to a boil over high heat.
6. Turn the heat to medium-low and simmer for 8 minutes.
7. Stir the chicken into the soup, and season with salt and pepper to taste.
8. Ladle the soup into 4 bowls.
9. Top each bowl with avocado slices, chopped cilantro, and tortilla strips, and serve.
10. Eat more chiles!
11. The fire in fresh jalapenos and cayenne pepper alike comes from a substance called capsaicin.
12. The more capsaicin in a pepper, the hotter it is.
13. Research has shown that capsaicin lowers cholesterol and triglycerides in the blood, as well as (counterintuitively) protecting against stomach ulcers.
14. It has also been shown to increase metabolism for about 20 minutes after consumption.
15. More flavor, more calories burned.
16. Thats a no-brainer.
17. Fat: 20g (before), 3.1g (after)
18. Calories: 510 (before), 142 (after)
19. Protein: 12g
20. Carbohydrates: 20g
21. Cholesterol: 22mg
22. Fiber: 3g
23. Sodium: 706mg

corn tortillas, lowfat, tomatoes, storebought, corn, breast meat, salt, avocado, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/tortilla-soup-with-avocado-and-cilantro-374900 (may not work)