I heart Soup

I think that's what I have to keep telling myself, because getting tired of soup. I had really good Tortilla Chicken Soup last night with the girls. I got the recipe from the Self Dishes magazine. Self Magazine put out an entire magazine devoted to healthy and tasty recipes. I've tried a few of them and they are great! And it's just nice to know it is going to be pretty healthy too.
Here is the recipe, it was pretty easy and it's always fun to cook with friends. :)

ingredients:
1 whole bone-in, skinless chicken breast (about 12 oz)
6 cups low-sodium chicken broth
1 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, finely chopped
1/2 jalapeño pepper, finely chopped
1 can (14.5 oz) diced tomatoes
8 baked tortilla chips

Salsa
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn
1/2 avocado, cubed
1 handful fresh cilantro, chopped
1 tsp kosher salt
1 lime, halved

Poach chicken in 2 cups of the broth in a large pot over very low heat until cooked through, about 20 minutes from when broth reaches a simmer. Remove chicken from broth; set aside. Heat oil in a large saucepan over medium-high heat. Cook onion, garlic and jalapeño until onion is translucent, 3 to 5 minutes. Add tomatoes; simmer 1 minute. Strain poaching broth; add it and remaining 4 cups broth to saucepan. Bring to a boil. Combine first 5 salsa ingredients in a bowl; add juice of 1 lime half; slice other half into 4 wedges. Shred chicken into bite-size pieces. When soup boils, lower heat to medium and add chicken. Simmer 1 minute. Season with salt. Ladle soup into 4 bowls. Top each with 1/4 of the salsa and sprinkle with 2 crumbled tortilla chips. Squeeze 1 lime wedge over each bowl of soup and serve.

The dish 323 calories per serving, 10.4 g fat (1.9 g saturated), 5.3 g fiber, 29.3 g carbs, 32 g protein

At first I thought the recipe looked involved, but it was really easy! My friend Mo had a little trouble slicing the avocado's but Mary and I showed her how it's done. :) It was a great girls night as usual.