Celebrate Diez y seis de Septiembre with this flavorful soup that only has 215 calories per serving. It’s from Anne Lindsay Greer’s 1995 volume, “The Ultimate Low-Fat Mexican Cookbook,” which is out of print though a few copies are available on the Internet.
Chicken Lime Soup
4 corn tortillas, cut in strips, toasted
2 chicken breasts, grilled, boned and cut in bite-sized pieces
Salt, to taste
Pepper, to taste
3 (14.5-ounce) cans chicken broth, divided use
3 ribs celery, chopped
1 onion, chopped
3 carrots, chopped
4 tablespoons white rice
1/2 teaspoon garlic salt
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons fresh lime juice
2 roma tomatoes, peeled and diced
1 avocado, peeled, pitted and diced
8 scallions sliced
Low-fat cheese, grated
Fresh lime wedges
Prepare the tortilla strips and set aside for garnish. Season the chicken with salt and pepper, and moisten with 2 to 3 tablespoons chicken broth. Set side.
Generously coat a 2-quart saucepan with vegetable spray. Add celery, onion and carrots, and sauté 3 to 4 minutes or until softened. Add white rice, chicken broth, garlic salt, cloves, thyme and oregano. Simmer, uncovered, for 20 to 30 minutes.
When you are ready to serve the soup, add the lime juice, tomatoes, avocado, scallions and reserved chicken. Season to taste.
Serve the soup with tortilla strips, fresh lime wedges and radishes.
Advance preparation: The soup base may be prepared a day or two in advance. Add lime juice, tomatoes, avocado, scallions and low-fat cheese before serving.
Makes 6 to 8 servings.
Adapted from “The Ultimate Low-Fat Mexican Cookbook” by Anne Lindsay Greer