Friday, April 6, 2012
Southwestern Chicken Tortilla Soup
1 carton (32 oz) plus 1 (14.5 oz) can reduced sodium chicken broth
1 can (14-1/2 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
1/3 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 cups frozen corn, thawed
1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend
In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese.
NUTRITIONAL INFO:One serving (1-1/2 cups soup with 3 tortilla chips and 2 tablespoons cheese) equals 234 calories, 4 g fat (2 g saturated fat), 41 mg cholesterol, 873 mg sodium, 29 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Yield: 8 servings.
* I was worried about making this soup I thought that it was going to be really watered down and not have much flavor but it ended up being really good. I added a can of drained black beans to it and topped it with a little light sour cream and a few tortilla strips instead of whole chips and it tasted great. Had a little spice but nothing that was to much even the kids liked it. I give it a 4