A tasty, spicy soup that's perfect for cool Spring evenings.
2wholeboneless skinless chicken breasts
¼teaspoonground cayenne pepper
115 ozcan Organic Tomato Sauce
16 ozcan Organic Tomato Paste
214.5 ozcans of low-sodium, fat-free chicken broth
1small jalapeno pepper with seedsminced
¼cupchopped fresh cilantro
6white corn tortillas
canola cooking spray
Preheat oven to 400 degrees.
Combine cumin and cayenne pepper and rub on chicken breasts.
Bake chicken breasts in 400 degree oven for 20 minutes.
Mash avocado in bowl and squeeze in juice from ½ of lime; stir to combine. Set aside.
Cut tortillas into strips. Lay them out on a cookie sheet and spray liberally with canola spray. Put in 400 degree oven for about 5-7 minutes; until crisp and golden brown. Set aside.
Cut up cooked chicken into bite-size pieces; set aside.
Bring broth, tomato sauce and paste, with the jalapeno to a boil in a large saucepan over high heat. Stir to be sure tomato paste gets blended in properly. Reduce heat to medium and simmer about 5 minutes.
Add chicken and the green onions; simmer 2 minutes. Remove from the heat and add cilantro and the 2 tablespoon of lime juice.
Top soup with tortilla strips and mashed avocado and serve.