Delicious Chicken Tortilla Soup (Low-Fat)

Once Fall turns to Winter, I love curling up with a hot bowl of soup and a good book with the snow falling outside. This soup is a twist on the traditional chicken noodle but simple & easy. If you plan on stretching this beyond one meal, add the lime juice to your bowl rather than in the entire pot. Edited to add: I made this over the holidays and for spice, used a can of diced tomatoes with Southwest seasoning and a can of Rotel with cilantro and lime. Very spicy!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄2 cup  chopped onion
• 4  ounces green chilies (I usually buy canned)
• 5  cups chicken broth (if you want it thicker, reduce to 4 cups)
• 2  cups cooked long-grain rice (I use wild rice)
• 10  ounces  whole or diced tomatoes and green chilies, undrained
• 5  ounces chicken breasts, cubes (about 2 large)
• 1  tablespoon lime juice
•  low-fat tortilla chips

Directions

1. In a large saucepan, cook onions and chilies until tender.
2. Add broth, rice, tomatoes, and chicken cubes. Mix well. Bring to a boil.
3. Reduce heat. Cover and simmer for 20 minutes.
4. Stir in lime juice.
5. Top each serving with tortilla chips.