Chicken Pinto Tortilla Soup
- Number of Servings: 4
Ingredients
3 C veggie broth1 C chicken broth6 oz chicken, cooked, cut into bite-sized pieces1 can pinto bean, drained1 can homini, drained1 C your favorite chunky salsa1 tsp dried epazote (or cilantro or oregano)1 or 2 tsp cuminSmokey Chipotle Tabasco, a few good shakes4 corn tortillascooking spraykosher salt
Makes 4 hearty two cup servings.
Preheat oven to 450F
Combine first 9 ingredients in a soup pot.
Simmer 20 minutes.
Cut tortillas into 1/2 in strips, spread out on a cookie sheet in a single layer.
Spray with cooking spray and sprinkle with kosher salt. Toss and rearrange back to a single layer.
Bake until lightly browned.
Sprinkle tortilla strips over bowls of soup.
Garnish with cilantro, cubes of avocado, or reduced fat shredded cheese.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user WOODLANDSPRYTE.
Preheat oven to 450F
Combine first 9 ingredients in a soup pot.
Simmer 20 minutes.
Cut tortillas into 1/2 in strips, spread out on a cookie sheet in a single layer.
Spray with cooking spray and sprinkle with kosher salt. Toss and rearrange back to a single layer.
Bake until lightly browned.
Sprinkle tortilla strips over bowls of soup.
Garnish with cilantro, cubes of avocado, or reduced fat shredded cheese.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user WOODLANDSPRYTE.
Nutritional Info Amount Per Serving
- Calories: 324.7
- Total Fat: 3.5 g
- Cholesterol: 27.5 mg
- Sodium: 2,077.8 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 10.2 g
- Protein: 17.9 g
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