low calorie chicken tortilla soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 clove garlic, finely chopped1 lb. chicken breast tenders, cut into bite-sized pieces1/2 cup chopped onion (1/2 of one medium)1 tsp ground cumin1 cup water1 14 oz. can chicken broth1 15 oz. can diced tomatoes, undrained1 15. oz. can mexican style stewed tomatoes, undrainedGarnish:2 oz. shredded, part-skim mozzarella cheese2 oz. crushed, baked tortilla chipsDiced cilantro
Preparation:
1. Heat a large, high-sided pan, coated with cooking spray, over medium-high heat and add the garlic. Cook for one minute. Then add the chicken, onion, and cumin, and cook an additional 4-5 minutes, or until onions are soft and chicken is no longer pink.
2. Pour in the water, chicken broth, diced tomatoes, and stewed tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Ladle the soup into individual serving bowls, then top evenly with the cheese, chips, and cilantro.
Serving Size: serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MENDEZFAMILY14.
1. Heat a large, high-sided pan, coated with cooking spray, over medium-high heat and add the garlic. Cook for one minute. Then add the chicken, onion, and cumin, and cook an additional 4-5 minutes, or until onions are soft and chicken is no longer pink.
2. Pour in the water, chicken broth, diced tomatoes, and stewed tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Ladle the soup into individual serving bowls, then top evenly with the cheese, chips, and cilantro.
Serving Size: serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MENDEZFAMILY14.
Nutritional Info Amount Per Serving
- Calories: 148.0
- Total Fat: 4.9 g
- Cholesterol: 27.7 mg
- Sodium: 334.9 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.3 g
- Protein: 12.2 g
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