Susan Powter Summer Southwest Soup
- Number of Servings: 8
Ingredients
INGREDIENTS2 cloves garlic, chopped fine (I use more)1 onion, chopped fine1 lb organic boneless, skinless chicken breast cut into 1-inch pieces1 28-oz can whole tomatoes – chopped fine1 32 oz. box of organic or free range chicken broth1 - 4 oz can whole chilies, chopped½ cupsalsa1 tsp garlic powder1 tsp. Mrs. Dash garlic and herb seasoning½ cup cooked rice (white or brown)Toppings1/2 cup chopped green onions1/2 cup chopped cilantro (gotta have the cilantro)½ cup low fat grated cheddar cheese or better, rice or soy cheddar½ cup sour cream Bag of Baked tortilla chipsServing Size- 8 ½ ouncesServings per recipe – 8Total fat – 5 grams
Cook garlic and onions in slightly oiled soup pot for about 5 minutes or until golden brown.
Toss in remaining ingredients except the toppings (include the juice from the can of tomatoes) and simmer for at least an hour
(the longer the better)
Spoon the soup into individual bowls
Sprinkle each bowl with toppings and top it off with crunched baked tortilla chips
Options:
Throw in a can of rinsed black beans while cooking soup
Add jalapenos (unless the kids are at the table)
Number of Servings: 8
Recipe submitted by SparkPeople user SHAPESHIFTER13.
Toss in remaining ingredients except the toppings (include the juice from the can of tomatoes) and simmer for at least an hour
(the longer the better)
Spoon the soup into individual bowls
Sprinkle each bowl with toppings and top it off with crunched baked tortilla chips
Options:
Throw in a can of rinsed black beans while cooking soup
Add jalapenos (unless the kids are at the table)
Number of Servings: 8
Recipe submitted by SparkPeople user SHAPESHIFTER13.
Nutritional Info Amount Per Serving
- Calories: 130.0
- Total Fat: 4.0 g
- Cholesterol: 10.2 mg
- Sodium: 1,283.0 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.1 g
- Protein: 10.7 g
Member Reviews