Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 320.5
- Total Fat: 7.8 g
- Cholesterol: 32.9 mg
- Sodium: 446.4 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 10.7 g
- Protein: 27.4 g
View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
Introduction
I found this on kraftfoods.com. Calls for 1c. of cheese which I did not use and I used low sodium chicken broth to reduce the original recipe by almost 1000mg of sodium. I've even added black beans for a little more protein. I found this on kraftfoods.com. Calls for 1c. of cheese which I did not use and I used low sodium chicken broth to reduce the original recipe by almost 1000mg of sodium. I've even added black beans for a little more protein.Number of Servings: 4
Ingredients
-
6 corn tortillas -Mission yellow corn tortillas extra thin
1/2 tsp. olive oil,
cooked 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 box Pacific Natural Foods Low Sodium chicken broth
1 cup Great Value White and Black Bean Salsa
1 cup frozen corn
Directions
Put all ingredients except 2 tortilla strips into a crockpot on low for at least 3 hours.
Shortly before serving or you can do this ahead of time too HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
SERVE topped with tortilla strips and pepper to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user KELLYRS10.
Shortly before serving or you can do this ahead of time too HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
SERVE topped with tortilla strips and pepper to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user KELLYRS10.