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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.5
  • Total Fat: 7.8 g
  • Cholesterol: 32.9 mg
  • Sodium: 446.4 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 10.7 g
  • Protein: 27.4 g

View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
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Chicken Tortilla Soup

Submitted by: KELLYFIT4U
Chicken Tortilla Soup

Introduction

I found this on kraftfoods.com. Calls for 1c. of cheese which I did not use and I used low sodium chicken broth to reduce the original recipe by almost 1000mg of sodium. I've even added black beans for a little more protein. I found this on kraftfoods.com. Calls for 1c. of cheese which I did not use and I used low sodium chicken broth to reduce the original recipe by almost 1000mg of sodium. I've even added black beans for a little more protein.
Number of Servings: 4

Ingredients

    6 corn tortillas -Mission yellow corn tortillas extra thin
    1/2 tsp. olive oil,
    cooked 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
    1 box Pacific Natural Foods Low Sodium chicken broth
    1 cup Great Value White and Black Bean Salsa
    1 cup frozen corn

Directions

Put all ingredients except 2 tortilla strips into a crockpot on low for at least 3 hours.

Shortly before serving or you can do this ahead of time too HEAT oven to 400F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

SERVE topped with tortilla strips and pepper to taste.


Number of Servings: 4

Recipe submitted by SparkPeople user KELLYRS10.






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