Chicken Tortilla Soup
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp olive oil1 medium onion1 7oz can of green chili peppers6 cloves garlic, crushed1.5 lbs chicken breast2 cups chicken or vegetable broth2 cups water2 14 oz can of whole tomatoes1 14 oz can of corn1 14 oz can of black beans(optional) 2 whole wheat tortillas
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 minutes.
3.) Remove chicken from pot, on a plate, use two forks to shred it. Return chicken to pot chop up tomatoes with spoon and add corn and beans continue to simmering for another 10 minutes or until chicken is entirely cooked through. Salt to taste.
(Optional)
4.) Meanwhile, preheat oven to 350. Slice tortillas in half than into strips and place on baking sheet. Bake in oven for 10 minutes or until crisp. Garnish soup with tortilla strips.
This recipe was taken from Oxygen Magazine.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSLYNETTE17.
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 minutes.
3.) Remove chicken from pot, on a plate, use two forks to shred it. Return chicken to pot chop up tomatoes with spoon and add corn and beans continue to simmering for another 10 minutes or until chicken is entirely cooked through. Salt to taste.
(Optional)
4.) Meanwhile, preheat oven to 350. Slice tortillas in half than into strips and place on baking sheet. Bake in oven for 10 minutes or until crisp. Garnish soup with tortilla strips.
This recipe was taken from Oxygen Magazine.
Number of Servings: 8
Recipe submitted by SparkPeople user MISSLYNETTE17.
Nutritional Info Amount Per Serving
- Calories: 230.5
- Total Fat: 4.1 g
- Cholesterol: 49.9 mg
- Sodium: 641.3 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 5.1 g
- Protein: 27.7 g
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