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    Chicken Tortilla Soup - 6.5 Points


    Source of Recipe


    WW Crockpot Recipes

    Recipe Introduction


    5 Servings

    List of Ingredients




    28 ounces diced tomatoes -- with juice
    10 ounces red enchilada sauce -- or green enchilada sauce
    2 medium onions -- chopped
    4 ounces green chiles -- drained, chopped
    1 clove garlic -- minced
    3 tablespoons fresh cilantro -- chopped
    2 cups water
    14 1/2 ounces chicken broth -- or vegetable broth
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1/2 teaspoon salt
    Freshly ground black pepper -- to taste
    1 bay leaf
    3/4 teaspoon dried oregano
    1 1/2 pounds chicken breasts, no skin, no bone, R-T-C --
    cooked thoroughly in gently simmering water, drained and shredded
    10 ounces green giant® Mexicorn® Whole Kernel Corn -- drained
    3 each 96% Fat Free corn tortillas -- yellow or white
    3 tablespoons olive oil flavored vegetable spray

    Garnishes:
    Finely shredded sharp cheddar cheese
    Sour cream (thinned with a few tablespoons milk) or crema Mexicana
    Sliced avocado
    Sprigs fresh cilantro

    Recipe



    To prepare soup: In crockpot, combine tomatoes, enchilada sauce, onions,
    chiles, garlic, cilantro, water, broth, cumin, chile powder, salt,
    pepper, bay leaf and oregano. Cover. Cook on low for 5 to 6 hours or on
    high for 2 to 2 1/2 hours.

    To finish soup: Add shredded chicken and corn. Cover. Cook on low for 1
    hour. Discard bay leaf.

    To prepare tortillas: Meanwhile, preheat oven to 400°. Spray both sides
    of each tortilla with vegetable spray. Using knife, cut tortillas into 2
    1/2-by-1-inch strips. Spread tortilla strips on parchment-paper-lined
    baking sheet. Bake for 8 to 12 minutes or until crisp but not browned,
    turning once halfway through baking.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 366 Calories; 5g Fat (12.6%
    calories from fat); 39g Protein; 41g Carbohydrate; 7g Dietary Fiber;
    98mg Cholesterol; 1243mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2
    Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

    Serving Ideas : Sprinkle each serving with tortilla strips and grated
    cheese. Top with 1 tablespoon sour cream, a few slices of avocado and
    cilantro sprigs. Be sure to add the extra points for the chips, sour
    cream and avocado.

    To serve: Ladle soup into bowls.

    NOTES : The original recipe said to brush the tortillas with Olive Oil.
    This added 1½ Points per serving.

    The original recipe called for 8 soft corn tortillas (whatever that
    means). Since this is just a topping, I cut the number to 3 which is
    sufficient, and made them low fat.

 

 

 


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