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Ingredients

2 tablespoons olive oil
4 tablespoons canola oil
3 cloves garlic
14 1/2 ounces tomato sauce ; low sodium, canned
1/2 cup monterey jack cheese ; shredded
3 medium tortillas ; cut into bite sized strips
1 pound chicken ; boneless, skinless breasts
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper ; flakes; adjust to taste
3 tablespoons lime juice
1 large onions ; sliced
3 cups water

Preparation:

Heat canola oil in a large skillet over medium heat and fry tortilla strips until crispy. Set aside. Heat olive oil in a large pot over medium heat. Add the cayenne pepper flakes, chili powder, oregano, onion and garlic. Cook, stirring constantly, until garlic and onion are softened. Add lime juice, salt and water. Bring to a simmer over medium high heat. Add whole chicken breasts and cook for an additional 12 minutes. With a slotted spoon or tongs, remove the chicken, place on a cutting board, and let cool slightly. Remove onion mixture from heat, and puree in a blender (carefully.. it's hot!) until smooth. Return the pureed mixture to the pot. Add tomato sauce, cooking for 5 minutes over medium heat. Meanwhile, slice chicken into thin, bite sized pieces. Add chicken back to pot. Cook for an additional 10 minutes or until completely heated and chicken is cooked through. Ladle soup into serving bowls, and top with tortilla strips and cheese.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 552.7
Total Sugars: 8.5g
Carb.: 26.4g
Fiber: 4.1g
Total Fats: 35.5g
Cholesterol: 87.2mg
Protein: 32.9g
Sodium: 1127mg

Detailed Nutrition...

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^*Data provided by USDA