KP's chicken tortilla soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 223.3
- Total Fat: 3.0 g
- Cholesterol: 24.1 mg
- Sodium: 884.9 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 8.2 g
- Protein: 19.7 g
View full nutritional breakdown of KP's chicken tortilla soup calories by ingredient
Introduction
Healthy version of tortilla soup....nutritional info does not include tortillas or chips Healthy version of tortilla soup....nutritional info does not include tortillas or chipsNumber of Servings: 8
Ingredients
-
1 tbsp olive oil
Boneless, skinless chicken breast, 14 oz (about 3 medium breasts)
1 large yellow onion, diced
1 large green pepper, diced
Chicken Stock (Low Sodium), 8 cups
5 fresh garlic cloves
1 can of Diced Tomatoes, No Salt Added
1 can of stewed Tomatoes, no salt added
1 small bunch of cilantro (fresh), about 1/2 cup when chopped
1 cup of frozen corn
1 small 4 ounce can of Green Chiles
2 8-ounce cans of Tomato Sauce, no salt added
.75 tbsp cumin
1-2 tbsp Chili powder
1 tbsp cayenne pepper
1 tbsp black pepper
1 can of hominy (rinsed)
1 can of black beans (rinsed)
Directions
cook chicken in a pan with olive oil. In the same pan, add chopped up onions, green pepper, garlic and 1/3 or so of the cilantro (chopped).
Once the chicken is cooked, remove from pan and set asid e to cool a bit. Take the onion/green pepper/garlic mixture from the pan and add it to a large stock pot. Add all other ingredients except hominy and beans and bring to a boil.
Let boil for at least 10 minutes.
Shred chicken with a fork.
Add shredded chicken, hominy and black beans to the pot.
Reduce heat to low and simmer for at least 30 minutes longer.
Tastes even better as leftovers after a day or 2.
garnish with fresh green onions, crushed tortilla chips, a dollup of sour cream or some monterey jack cheese (none of which are figured into the recipe above)
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYCHICAGO.
Once the chicken is cooked, remove from pan and set asid e to cool a bit. Take the onion/green pepper/garlic mixture from the pan and add it to a large stock pot. Add all other ingredients except hominy and beans and bring to a boil.
Let boil for at least 10 minutes.
Shred chicken with a fork.
Add shredded chicken, hominy and black beans to the pot.
Reduce heat to low and simmer for at least 30 minutes longer.
Tastes even better as leftovers after a day or 2.
garnish with fresh green onions, crushed tortilla chips, a dollup of sour cream or some monterey jack cheese (none of which are figured into the recipe above)
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYCHICAGO.
