Chicken Tortilla Soup

350 calories per serving

From Good Housekeeping

Active time 25 minutes

Total time 45 minutes

Makes 4 Main-Dish Servings

6 corn tortillas

3 Tbsp. vegetable oil

1 jar (15.5 oz.) mild chunky salsa

1 can (14.5 oz.) reduced-sodium chicken broth (1 ¾ cups)

1 lb. skinless, boneless chicken breasts

¼ cup reduced-fat sour cream

1 ripe avocado, pitted, peeled, and chopped

1.    Cut tortillas in half, then cut halves crosswise into ¼-inch-thick strips. In 4-quart saucepan on medium, heat oil until shimmering. Add one-third of the tortilla strips. Cook 3 to 4 minutes, or until golden and crisp, stirring. With slotted spoon, transfer to paper towels to drain. Repeat with remaining tortillas in 2 batches. Discard oil in pan.

2.    To same saucepan, add salsa. Cook 3 minutes, or until thickened. Stir in broth and 1¾ cups water and heat to boiling. Reduce heat to maintain gentle simmer. Submerge chicken and half of the tortilla strips in liquid. Cover and cook 12 minutes, or until chicken is no longer pink in center (165°F). With slotted spoon, transfer chicken to plate. With 2 forks, shred chicken into bite-size pieces. Transfer soup to blender and puree until smooth. If necessary, return soup to pot and reheat.

3.    Divide soup and chicken among bowls. Top with sour cream, avocado, and remaining tortilla strips.