Tortilla Soup-Light and hearty!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/8 cup olive oil1 med. red bell pepper, seeded and diced1 med. green bell pepper, seeded and diced1 med. red onion, diced2 cloves garlic, diced2 tsp. dried oregano (or 1/8 tsp fresh)1 tsp. cumin3/4 tsp. chile powder1 jalapeno, seeded and diced1 cup diced tomatoes and juice4 cups water or chicken stock2/3 lb. boneless chicken breast1 15-oz. can black beans, drained and rinsed2 cups fresh or frozen corn1/2 cup fresh cilantro, mincedsaltoptional garnishes:baked corn tortilla strips, avocado, low-fat cheese
heat olive oil in pot over medium high heat. saute red pepper, green pepper, onion, garlic, oregano, cumin and chile powder for 3 minutes until vegetables are soft. add water or stock and chicken breast and bring to a boil. reduce heat and simmer uncovered about 20 minutes until chicken is cooked. remove chicken to cool then cut or shred into bite size peices. return chicken to soup. add beans and corn and bring to boil. remove from heat and add cilantro. season with salt.
makes 8 large servings
to serve with garnishes:
put tortilla strips in bottom of bowl, ladle soup over strips, add avocado and cheese.
ole!
Number of Servings: 8
Recipe submitted by SparkPeople user LILDVA.
makes 8 large servings
to serve with garnishes:
put tortilla strips in bottom of bowl, ladle soup over strips, add avocado and cheese.
ole!
Number of Servings: 8
Recipe submitted by SparkPeople user LILDVA.
Nutritional Info Amount Per Serving
- Calories: 184.7
- Total Fat: 3.8 g
- Cholesterol: 20.5 mg
- Sodium: 304.7 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 7.1 g
- Protein: 13.4 g
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