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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