Tortilla Soup with Avocado and Cilantro

1. 1

   Preheat the oven to 375 F. Line a baking sheet with parchment paper.

2. 2

   Cut the tortillas into 1/4-inch-wide strips.

3. 3

   Place the strips in a single layer on the prepared baking sheet, and bake until golden and crisp, about 9 minutes.

4. 4

   Meanwhile, combine the chicken broth, tomatoes, chipotle chiles, salsa, and corn in a medium saucepan.

5. 5

   Bring the soup to a boil over high heat.

6. 6

   Turn the heat to medium-low and simmer for 8 minutes.

7. 7

   Stir the chicken into the soup, and season with salt and pepper to taste.

8. 8

   Ladle the soup into 4 bowls.

9. 9

   Top each bowl with avocado slices, chopped cilantro, and tortilla strips, and serve.

10. 10

    Eat more chiles!

11. 11

    The fire in fresh jalapenos and cayenne pepper alike comes from a substance called capsaicin.

12. 12

    The more capsaicin in a pepper, the hotter it is.

13. 13

    Research has shown that capsaicin lowers cholesterol and triglycerides in the blood, as well as (counterintuitively) protecting against stomach ulcers.

14. 14

    It has also been shown to increase metabolism for about 20 minutes after consumption.

15. 15

    More flavor, more calories burned.

16. 16

    Thats a no-brainer.

17. 17

    Fat: 20g (before), 3.1g (after)

18. 18

    Calories: 510 (before), 142 (after)

19. 19

    Protein: 12g

20. 20

    Carbohydrates: 20g

21. 21

    Cholesterol: 22mg

22. 22

    Fiber: 3g

23. 23

    Sodium: 706mg

* Per serving · 4 servings · Values may vary.