Spicy Chicken-Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tsp. olive oil1 cup chopped onion2 garlic cloves, minced10 oz. chicken breasts1 cup frozen or canned corn2 cans Ro-Tel Fiesta Tomatoes, Jalapenos and Lime Juice1 tsp. cumin1 tsp. Worcheshire sacue1 can black beans, rinsed and drained1/2 tsp. chili powder2 cans chicken broth (reduced sodium)1 can tomato soup concentrate (reduced sodium)Tortilla chips (optional)
Heat oil on bottom of pot over med-high heat. Add onion, garlic and chicken breasts. Saute / brown for about 5 minutes (about 2 minutes per side of chicken). Add rest of ingredients, bring to a boil. Reduce heat and simmer for 1 hour.
After about 35-45 minutes, remove thoroughly-cooked chicken breasts, shred into small pieces with forks and return to pot.
Serve with tortilla chips, bagel half or quesadillas.
Makes 8 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user CH4328.
After about 35-45 minutes, remove thoroughly-cooked chicken breasts, shred into small pieces with forks and return to pot.
Serve with tortilla chips, bagel half or quesadillas.
Makes 8 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user CH4328.
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 1.9 g
- Cholesterol: 20.5 mg
- Sodium: 656.2 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.6 g
- Protein: 12.4 g
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