Mexican Tortilla Soup

From Men's Health via Beth
>
> Mexican Chicken Tortilla Soup
>
> Ingredients:
> 2 tsp olive oil
> 1 lb chicken breast cut into 1 inch pieces
> 2 cloves of garlic minced
> 1 tsp dried oregano
> 1 minced chipolte chile in adobo (i usually add extra)
> 1 8 oz can diced tomatoes
> 2 14 oz cans reduced sodium chicken brother (i usually do 1 can broth 1 can of water)
> 1 cup frozen corn
> 1/2 cup fresh cilantro
> 4 cups baked tortilla chips
>
> Directions:
> -Heat oil in a large pot over medium heat
> -add chicken & garlic, cook until browned on all sides
> -add oregano & stir to coat chicken. Stir in Chipolte, tomatoes, broth & corn
> -turn to high and bring to a boil
> -turn to low and let simmer for 10 min until cooked
> -remove from heat and stir in cilantro and 1 cup of chips
> -serve with extra chips.
>
> Beth's tips:
> I don't put the chips in my soup...don't like them soggy...tim does
> We have made it without cilantro and it is just as good
> Usually we add black beans as well just to fill it out (and because black beans are delish) but the info below does not include for the beans.
>
> Calories - 413
> Carbs - 54 (you can leave out the chips and much lower)
> Protein - 35 g
> Fat - 7 g
> Fiber - 8 g
8 ww pts+ per serving although I need to find out how big a serving is... :p

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