Tasty Tuesday - Cinco de My-O!

In honor of Cinco de Mayo today, here's a pair of healthy (you hear that, all you smart eaters?) soup & salad recipes with Mexican flair you might wanna serve up tonight. Serves 4 gringos. Ole'!

Chicken Lime Soup

2 Tbsp. olive oil
6 minced garlic cloves
3 skinless boneless chicken breasts (cut into 1/2-inch strips)
9 - 10 cups low sodium canned chicken broth
1 tsp oregano
1/3 cup fresh lime juice (or bottled)
1 1/2 cups crunched up tortilla chips (or, can toast/cut fresh tortillas)
2 ripe avocados, diced
3 tomatoes, chopped small
3 green onions, chopped pretty fine
Chopped fresh cilantro
Minced jalapenos (or your favorite peppers)
Lime wedges for garnish

In large heavy pot, heat oil over medium heat. Saute garlic for about 30 seconds before adding chicken and oregano to pot. Season with salt and pepper to taste and saute for 3 or 4 minutes.

To the pot, add broth and lime juice. Bring to a slow simmer, then reduce heat to medium low. Cook for 8-9 minutes until chicken is cooked through, stirring gently a few times. Season soup to taste with more salt and pepper.

Divide crushed tortilla chips or strips into 4 large bowls, then spoon in soup. Top with avocados, tomatoes, green onions, cilantro and peppers. Garnish with lime slices and a few more chips/tortilla strips. Enjoy!

Sunny Taco Salad Supreme

4 Wheat tortillas
1/2 pound smoked chicken (or store-bought rotisserie, or even canned white) *Veggytarians can make this without meat!
2 Tbsp. Picante sauce or 1 tsp. Chili Sauce
1/4 Cup Lite Ranch, Italian or Caesar Dressing
1 Pink Grapefruit (peeled & sectioned)
1 Avocado diced
1/2 cup chopped ripe tomatoes
1/2 cup toasted almonds or pecans
1 Bag o' salad, or chopped lettuce

Preheat oven to 400. Spray tortillas (both sides) lightly with Pam or other cooking spray. Press tortillas into muffin tins, custard cups, or other circular-shaped cooking pans and bake for 10-12 minutes until golden brown.

While tortillas cool, combine chicken, dressing and cocktail sauce in a medium bowl. Cover and chill for about 15 minutes. Stir in grapefruit, avocado, tomatoes and nuts.

To serve, arrange salad greens in tortilla cups and spoon on your mixture. How simple is that?