Susan Powter Summer Southwest Soup

INGREDIENTS
2 cloves garlic, chopped fine (I use more)
1 onion, chopped fine
1 lb organic boneless, skinless chicken breast cut into 1-inch pieces
1 28-oz can whole tomatoes – chopped fine
1 32 oz. box of organic or free range chicken broth
1 - 4 oz can whole chilies, chopped
½ cup
salsa
1 tsp garlic powder
1 tsp. Mrs. Dash garlic and herb seasoning
½ cup cooked rice (white or brown)

Toppings
1/2 cup chopped green onions
1/2 cup chopped cilantro (gotta have the cilantro)
½ cup low fat grated cheddar cheese or better, rice or soy cheddar
½ cup sour cream
Bag of Baked tortilla chips



Serving Size- 8 ½ ounces
Servings per recipe – 8
Total fat – 5 grams

Cook garlic and onions in slightly oiled soup pot for about 5 minutes or until golden brown.
Toss in remaining ingredients except the toppings (include the juice from the can of tomatoes) and simmer for at least an hour
(the longer the better)

Spoon the soup into individual bowls
Sprinkle each bowl with toppings and top it off with crunched baked tortilla chips
Options:
Throw in a can of rinsed black beans while cooking soup
Add jalapenos (unless the kids are at the table)


Number of Servings: 8

Recipe submitted by SparkPeople user SHAPESHIFTER13.