Tortilla Soup Recipe

This is my standard weekday lunch... super yummy AND very healthy. For those on Jenny Craig, the exchanges I use are: 2 starches, 2 meats, 2 veggies, and 1 fat

1 lb chicken, cubed
1 onion
1 lb mushrooms
2 cloves minced garlic
1 red pepper
3-4 zucchini
3-4 carrots
2 cans diced tomatoes with garlic
5 small cans chicken broth
1 c chipotle salsa
1 diced chipotle chili (canned in adobo sauce), if you like it hot
1 can corn (optional)
1 can pinto or black beans (optional)
crushed tortilla chips (1 oz per serving)
sprinkle of shredded cheese if desired

Sautee onion with a few sprays of butter spray. Put in soup pot when finished.
Coat chicken with generous amounts (to taste) of chicken seasoning, cumin (very important), salt and pepper, brown in skillet, then add to soup pot.
Sautee mushrooms with minced garlic and a few sprays of butter spray. Add to soup pot.
Add remaining ingredients to soup pot and simmer at least an hour.

Add tortilla chips and shredded cheese just before serving.

You can add or subtract veggies as desired. Corn and beans are optional, depending on taste and available starch exchanges! Key ingredients are cumin, garlic, and chipotle... experiment with the rest!

Makes 12 servings or so.