Chicken Tortilla Soup
|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|
|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)|
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.