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    CHICKEN TORTILLA SOUP


    Source of Recipe


    Carol Brady

    Recipe Introduction


    By using canned tomatoes and broth, this soup literally comes together in about 20 minutes. It is a very quick, easy recipe for a last-minute supper or lunch.

    List of Ingredients




    Serves 6

    �1 clove garlic, finely chopped
    �1 lb. chicken breast tenders, cut into bite-sized pieces
    �1/2 cup chopped onion (1/2 of one medium)
    �1 tsp ground cumin
    �1 cup water
    �1 14 oz. can chicken broth
    �1 15 oz. can diced tomatoes, undrained
    �1 15. oz. can mexican style stewed tomatoes, undrained
    �Garnish:
    �2 oz. shredded, part-skim mozzarella cheese
    �2 oz. crushed, baked tortilla chips
    �Diced cilantro

    Recipe



    1. Heat a large, high-sided pan, coated with cooking spray, over medium-high heat and add the garlic. Cook for one minute. Then add the chicken, onion, and cumin, and cook an additional 4-5 minutes, or until onions are soft and chicken is no longer pink.

    2. Pour in the water, chicken broth, diced tomatoes, and stewed tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes.

    3. Ladle the soup into individual serving bowls, then top evenly with the cheese, chips, and cilantro.

    Per Serving Calories 155

 

 

 


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