Chicken Tortilla Soup (oxygen magazine recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil1 medium onion, diced1 7 oz can diced green chili peppers3 cloves garlic, crushed1 1/2 lb chicken breast2 cups chicken broth2 cups water2 14 oz cans whole tomatoes1 14 1/4oz can corn1 14 1/2oz can black beans, drained and rinsedSea Salt, to taste2 whole wheat tortillas1 lime quartered4 tsp Greek yogurt1/2 english cucumber, diced
Ready in 30 min, and makes 4 servings
1. Put stockpot over medium heat and add first four ingredients. Let simmer until onion softens.
2. Add chicken, broth, water and tomatoes with liquid. Cover and increase heat until liquid boils, then reduce heat and let simmer for about 20 min.
3. Remove chicken from pot and, on a plate, use two forks to shred it. Return chicken to pot, chop up tomatoes in the pot with a spoon and add corn and beans and continue simmering for another 10 min or until chicken is entirely cooked through. Salt to taste.
4. Meanwhile, preheat oven to 350 degrees. Slice tortillas in half and then into strips and place on a baking sheet. Bake in oven for 10 min or until crisp. Garnish soup with tortilla strips, lime wedge, teaspoon of Greek yogurt and cucumber.
This recipe was found in the February 2009 Oxygen Magazine. It is my favorite recipe to make and my kids love it!!
Number of Servings: 4
Recipe submitted by SparkPeople user CELENA23.
1. Put stockpot over medium heat and add first four ingredients. Let simmer until onion softens.
2. Add chicken, broth, water and tomatoes with liquid. Cover and increase heat until liquid boils, then reduce heat and let simmer for about 20 min.
3. Remove chicken from pot and, on a plate, use two forks to shred it. Return chicken to pot, chop up tomatoes in the pot with a spoon and add corn and beans and continue simmering for another 10 min or until chicken is entirely cooked through. Salt to taste.
4. Meanwhile, preheat oven to 350 degrees. Slice tortillas in half and then into strips and place on a baking sheet. Bake in oven for 10 min or until crisp. Garnish soup with tortilla strips, lime wedge, teaspoon of Greek yogurt and cucumber.
This recipe was found in the February 2009 Oxygen Magazine. It is my favorite recipe to make and my kids love it!!
Number of Servings: 4
Recipe submitted by SparkPeople user CELENA23.
Nutritional Info Amount Per Serving
- Calories: 469.1
- Total Fat: 9.1 g
- Cholesterol: 52.6 mg
- Sodium: 1,840.9 mg
- Total Carbs: 65.4 g
- Dietary Fiber: 15.0 g
- Protein: 40.8 g
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