Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Green Enchilada Sauce, 20 oz Water, tap, 1.5 cup (8 fl oz) Chicken bouillon, 1 cube Garlic powder, .5 tsp Chili powder, .25 tbsp Beans, pinto, 2 cup Petite Cut Diced Tomatoes, 0.5 cup Yellow Sweet Corn, Frozen, 1 cup kernels Boneless, Skinless Chicken Breast, 1 filet, 4.8 oz., 2 serving 6 inch corn tortilla, 4 tortillasBeans, black, 1 cup
Serving Size: 6 servings
Cook the chicken through, then shred with fork. Set aside. In large pot, combine enchilada sauce, water, and chicken bouillon. Bring to a low boil, then reduce heat. Add everything but the tortillas. While ingredients are heating through, cut the tortillas into thing strips. Just before serving, add the tortilla strips and stir until softened.
Cook the chicken through, then shred with fork. Set aside. In large pot, combine enchilada sauce, water, and chicken bouillon. Bring to a low boil, then reduce heat. Add everything but the tortillas. While ingredients are heating through, cut the tortillas into thing strips. Just before serving, add the tortilla strips and stir until softened.
Nutritional Info Amount Per Serving
- Calories: 252.1
- Total Fat: 2.5 g
- Cholesterol: 30.1 mg
- Sodium: 437.3 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 9.0 g
- Protein: 19.8 g
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