Lite Chicken Tortilla Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Nothing fancy here but a good tasting tortilla soup. Add more hot stuff to taste if you wish. Dress it up or dress it down. I like simple myself. This recipe adapted from Cooking Light magazine. Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
2 garlic cloves, minced |
2 cups shredded cooked chicken breast (about 10 ounces) |
1 cup frozen whole-kernel corn |
1/4 cup dry white wine |
1 tablespoon chopped seeded jalapeño pepper |
1 teaspoon ground cumin |
1 teaspoon worcestershire sauce |
1/2 teaspoon chili powder |
2 (14 1/4-ounce) cans no-salt-added chicken broth |
1 (14.5-ounce) can diced peeled tomatoes, undrained |
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup, undiluted |
1 () can low salt black beans, drained |
1 1/4 cups crushed unsalted baked tortilla chips (about 16) |
1/2 cup fat-free sour cream |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 10 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or more. Ladle soup into bowls; top with tortilla chips and sour cream.
2. Yield: 8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream)
3. NUTRITION PER SERVING
4. CALORIES 185(18% from fat); FAT 3.7g (sat 0.8g,mono 1.4g,poly 0.7g); PROTEIN 15.3g; CHOLESTEROL 30mg; CALCIUM 32mg; SODIUM 409mg; FIBER 2g; IRON 1.1mg; CARBOHYDRATE 22.2g
|
|