CALIENTE TORTILLA SOPA
(Number of Powerfoods: 2)
2 CHILE PEPPERS
1½ POUNDS TOMATOES, HALVED
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
3 CLOVES GARLIC, SLICED
1 ONION, SLICED
¼ TEASPOON DRIED OREGANO
SALT AND PEPPER
4 CUPS LOW-SODIUM CHICKEN BROTH
2 CUPS COOKED, SHREDDED CHICKEN
2 LIMES
1 CUP BAKED TORTILLA CHIPS
1 CUP CHOPPED CILANTRO
1 AVOCADO, PITTED, PEELED, AND SLICED1. Place the chiles and tomatoes on a baking sheet and broil until charred on one side. Use metal
tongs to turn them over and char the other side.
2. Heat the oil in a Dutch oven or large pot over medium heat. Add the garlic and onion; cook,
stirring frequently, for about 7 minutes. Toss in the tomatoes and chiles; use a wooden spoon to crush
the charred tomatoes. Season with oregano, salt, and pepper. Add the broth, reduce the heat, and
simmer for 25 minutes.
3. Stir in the chicken and cook for another 5 minutes. Squeeze the juice of 1 lime into the broth and
season with salt and pepper. Add the tortilla chips and simmer for 1 minute. Serve the soup with lime
wedges, cilantro, and slices of avocado.
Makes 6 servings.
Per serving: 409 calories, 23 g protein, 45 g carbohydrates, 12 g fat (2 g saturated), 520 mg sodium,
7 g fiber
FOOD FACT
Foods with bright, rich colors are packed with the most flavonoids and carotenoids, powerful
compounds that bind the damaging free radicals in your body, lowering inflammation. (Sorry,
Skittles don't count.) Eat nine fistfuls of colorful fruits and vegetables each day and you'll reap
the powerful medicinal benefits without having to give up other foods, says Mehmet Oz, MD.