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CHICKEN TORTILLA SOUP




Source of Recipe


Carol Brady


Recipe Introduction


By using canned tomatoes and broth, this soup literally comes together in about 20 minutes. It is a very quick, easy recipe for a last-minute supper or lunch.


List of Ingredients




Serves 6

•1 clove garlic, finely chopped
•1 lb. chicken breast tenders, cut into bite-sized pieces
•1/2 cup chopped onion (1/2 of one medium)
•1 tsp ground cumin
•1 cup water
•1 14 oz. can chicken broth
•1 15 oz. can diced tomatoes, undrained
•1 15. oz. can mexican style stewed tomatoes, undrained
•Garnish:
•2 oz. shredded, part-skim mozzarella cheese
•2 oz. crushed, baked tortilla chips
•Diced cilantro



Recipe



1. Heat a large, high-sided pan, coated with cooking spray, over medium-high heat and add the garlic. Cook for one minute. Then add the chicken, onion, and cumin, and cook an additional 4-5 minutes, or until onions are soft and chicken is no longer pink.

2. Pour in the water, chicken broth, diced tomatoes, and stewed tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes.

3. Ladle the soup into individual serving bowls, then top evenly with the cheese, chips, and cilantro.

Per Serving Calories 155