Chicken-Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 boneless, skinless chicken breasts, cut into small cubes2 cups fresh or frozen whole kernel corn1 can white/navy beans, low-sodium1 medium red onion, chopped4 garlic cloves, peeled & pressed or chopped4 cups low-sodium chicken broth2 cups water 1/2 cup chopped cilantro (or to taste)2 tsp ground cumin1 tsp cayenne pepper1/2 tsp red pepper flakes1/8 tsp black pepper2 bay leaves4 6-inch corn tortillas
Makes 6 large servings
Combine all ingredients (except tortillas) in a slow-cooker. Cover and cook on high for 6 hours. Remove and discard bay leaves.
Cut tortillas into 1/4-inch wide strips; sprinkle with cajun or other spicy mix and place on greased baking sheet. Bake at 375 for 5-6 minutes. Stir strips and bake 5 more minutes or until crisp. Serve as garnish for soup along with shredded cheese* and additional chopped cilantro, if desired.
*Cheese is NOT included in nutritional counts as the soup is fine without it.
Number of Servings: 6
Recipe submitted by SparkPeople user CRBEDELL.
Combine all ingredients (except tortillas) in a slow-cooker. Cover and cook on high for 6 hours. Remove and discard bay leaves.
Cut tortillas into 1/4-inch wide strips; sprinkle with cajun or other spicy mix and place on greased baking sheet. Bake at 375 for 5-6 minutes. Stir strips and bake 5 more minutes or until crisp. Serve as garnish for soup along with shredded cheese* and additional chopped cilantro, if desired.
*Cheese is NOT included in nutritional counts as the soup is fine without it.
Number of Servings: 6
Recipe submitted by SparkPeople user CRBEDELL.
Nutritional Info Amount Per Serving
- Calories: 335.4
- Total Fat: 3.0 g
- Cholesterol: 91.2 mg
- Sodium: 162.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 5.1 g
- Protein: 44.0 g
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