chicken tortilla soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 boneless skinless chicken breasts1/2 cup water6 cups Campbells Low Sodium Chicken Broth2 tbsp ground cumin1/4 cup uncooked long grain white rice1 1/2 cups frozen yellow sweet kernel corn1/2 cup chopped red sweet bell peppers1/2 cup Pace Chunky Salsa Mild3 tbsp fresh chopped cilantro leaves1/4 cup fresh lime juice1 flour tortilla
BOIL chicken in water in a covered pot until tender
PULL APART using 2 forks to make chicken 'strings'
ADD broth, cumin and rice and HEAT TO BOIL
COVER and SIMMER for 20 minutes
STIR in corn, bell pepper, salsa, cilantro and lime juice and heat through ADD black pepper to taste
TOP with *crispy tortilla strips (see below)
and serve
*crispy tortilla strips-cut flour tortilla into strips and bake on a cookie sheet in preheated oven at 425 F for 20 minutes or until golden brown
Number of Servings: 6
Recipe submitted by SparkPeople user LADIE_39.
PULL APART using 2 forks to make chicken 'strings'
ADD broth, cumin and rice and HEAT TO BOIL
COVER and SIMMER for 20 minutes
STIR in corn, bell pepper, salsa, cilantro and lime juice and heat through ADD black pepper to taste
TOP with *crispy tortilla strips (see below)
and serve
*crispy tortilla strips-cut flour tortilla into strips and bake on a cookie sheet in preheated oven at 425 F for 20 minutes or until golden brown
Number of Servings: 6
Recipe submitted by SparkPeople user LADIE_39.
Nutritional Info Amount Per Serving
- Calories: 144.4
- Total Fat: 1.9 g
- Cholesterol: 21.7 mg
- Sodium: 1,078.8 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.5 g
- Protein: 14.2 g
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