Keep the prep time speedy while making this healthy soup recipe by using purchased rotisserie chicken or other pre-cooked chicken product you love. Or, next time you're baking a chicken dish, throw an extra breast or two on the pan to use later in the week.
Preheat oven to 375°F. In a 3-quart saucepan cook onion and poblano in 1 Tbsp. hot olive oil over medium 4 to 5 minutes or until tender, stirring occasionally. Stir in broth, tomato, cumin, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally.
Meanwhile, place tortilla strips in a single layer on a baking sheet. Bake 10 minutes or until crisp.
Stir chicken and corn into soup; heat through. Just before serving, stir in avocados and lime juice. Top each serving with tortilla strips and, if desired, cilantro and radish slices. Makes 6 servings.
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13 g fat
(2 g saturated fat,
2 g polyunsaturated fat,
7 g monounsaturated fat),
42 mg cholesterol,
596 mg sodium,
22 g carbohydrates,
5 g fiber,
4 g sugar,
19 g protein.