Southwestern Style Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients: 1 lb. or 2 Cups Already Boiled Chicken Breast, Shredded1 Cup Onions, Chopped1-2 Jalapeņo Peppers, Chopped2 cloves Garlic, Chopped 1/4 Cup Green Bell Peppers, Chopped 1/2 Cup Fresh Spinach1/3 cup Corn 2 tbsp Fresh Basil, Julienne (cut in strips)2 tsp. Cumin Powder1 Tbs. Olive Oil1-14 oz. can of Fire Roasted Diced Tomato8 Cups Swanson Chicken Broth 99% Fat Free1-14 oz. can Black Beans1/3 Cup Baby Carrots, Chopped2 Tbs. Fresh Cilantro**Serve with 1/4 cup Avocado, 1/2 oz. Monterrey Jack Cheese, and a small (4-6 in.) corn tortilla. Not included/calculated in the nutritional information.
1) Boiled chicken in 1 quart of water for approximately 30 minutes or until done, set aside to cool. Meantime cut the veggies and herbs. Once the chicken is cooled, shred with a fork.
2) Heat the olive oil, add the garlic, onions, green bell and jalapeņo peppers, and cook until the onions are translucent.
3) Add cumin, basil, cilantro, beans, corn, and tomatoes, stir well.
4) Add chicken broth, spinach and cooked chicken, simmer for 1-2 two hours.
5) Serve hot!
Serving Size: Makes 8-1 Cup Serving
2) Heat the olive oil, add the garlic, onions, green bell and jalapeņo peppers, and cook until the onions are translucent.
3) Add cumin, basil, cilantro, beans, corn, and tomatoes, stir well.
4) Add chicken broth, spinach and cooked chicken, simmer for 1-2 two hours.
5) Serve hot!
Serving Size: Makes 8-1 Cup Serving
Nutritional Info Amount Per Serving
- Calories: 169.3
- Total Fat: 3.3 g
- Cholesterol: 27.0 mg
- Sodium: 252.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 5.1 g
- Protein: 16.8 g