Tortilla Soup for 6
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 T vegetable oil1 medium onion, diced2 T minced garlic5 cups water4 T sodium free/fat free chicken base1.5 cups carrots, peeled and diced2 cups diced tomatoes3/4 cup canned pinto beans2 chicken breasts, boneless, skinless, each sliced in halfjuice of 1 lime1 cup chopped cilantro leaves8 corn tortillas, cut into 1/2 inch strips, baked at 350 degrees until toasted3/4 cup Monterey jack cheese,
6 servings
6 oz each serving
Large saucepan - 1 gallon
Using a pizza cutter, slice corn tortillas into 1/2 inch strips. Place in a single layer on cookie sheet. Bake at 350 degrees until toasted and crisp.
Using a clean cutting board, slice each chicken breast in half.
Submerge the chicekn in mixture of sodium free chicken base and water for approx. 10 minutes, until chicken is no longer pink. Cut chicken into 1/2 inch cubes. Filter the poaching liquid through a fine mesh strainer to remove impurities.
Dice the onion and carrots, and mince the garlic. In large saucepan, heat the vegetable oil. Saute the onions, carrots and garlic for 2 minutes over medium heat. Pour the filtered chicken broth into the saucepan and add the chicken and tomatoes. Drain and rinse the beans, and add to the saucepan. Bring ingredients to a boil, uncovered. Cover and simmer for about 15-20 minutes, until carrots are tender.
Juice the lime, and chop the cilantro. When ready to serve, add the lime juice. Garnish with the toasted torillas, 2 tablespoons of monterey jack cheese and a pinch of cilantro. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MARLACAPLON.
6 oz each serving
Large saucepan - 1 gallon
Using a pizza cutter, slice corn tortillas into 1/2 inch strips. Place in a single layer on cookie sheet. Bake at 350 degrees until toasted and crisp.
Using a clean cutting board, slice each chicken breast in half.
Submerge the chicekn in mixture of sodium free chicken base and water for approx. 10 minutes, until chicken is no longer pink. Cut chicken into 1/2 inch cubes. Filter the poaching liquid through a fine mesh strainer to remove impurities.
Dice the onion and carrots, and mince the garlic. In large saucepan, heat the vegetable oil. Saute the onions, carrots and garlic for 2 minutes over medium heat. Pour the filtered chicken broth into the saucepan and add the chicken and tomatoes. Drain and rinse the beans, and add to the saucepan. Bring ingredients to a boil, uncovered. Cover and simmer for about 15-20 minutes, until carrots are tender.
Juice the lime, and chop the cilantro. When ready to serve, add the lime juice. Garnish with the toasted torillas, 2 tablespoons of monterey jack cheese and a pinch of cilantro. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MARLACAPLON.
Nutritional Info Amount Per Serving
- Calories: 354.9
- Total Fat: 11.3 g
- Cholesterol: 58.2 mg
- Sodium: 590.0 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 7.0 g
- Protein: 27.0 g
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