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Chicken Tortilla Soup

Healthycooking's picture
Ingredients
  Canned chopped green chilies 4 Ounce (1 Can)
  Onion 1 Medium, chopped
  Minced garlic 1 1⁄2 Teaspoon (In A Jar)
  Fat-free chicken broth 4 Cup (64 tbs) (Health Valley)
  Fat-free chicken broth 1⁄2 Cup (8 tbs) (To Saute Onion And Garlic)
  Canned rotel tomato and green chili 10 1⁄2 Ounce, torn apart (1 Can, Undrained)
  Canned pureed tomato 16 Ounce (Undrained, 1 Can)
  Chili powder 1 Teaspoon
  Cumin 1 Teaspoon
  Diced cooked white meat skinless chicken 1 Cup (16 tbs)
  Tortillas 5 , cut into 1/4-1/2 inch strips
  Grated nonfat cheddar cheese/Grated nonfat mozzarella cheese 8 Ounce (1 Package)
  Fat-free sour cream 8 Tablespoon
  Mexican seasoning 1 Teaspoon
  Fat-free sour cream 1⁄4 Cup (4 tbs) (Land-O-Lakes)
  Polly 0 cheese 4 Tablespoon, grated (For Garnish, 2 Tbs. Per Serving)
Directions

In a large non-stick skillet, saute onion and garlic in 1/4 cup fat-free chicken broth until cooked.
Add the can of torn apart Rotel tomatoes, pureed tomatoes, chicken broth, green chilies, chili powder, Mexican Seasoning, and cumin.
Add chicken and heat to boiling, reduce heat and simmer 20-30 minutes.
Meanwhile, cut tortillas into thin strips and add to the soup mixture.
Simmer 15 more minutes.
Garnish each serving with grated fat-free cheese and 1 Tbs.of fat-free sour cream if desired.

Recipe Summary

Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Chicken
Servings: 
12

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