Chicken Tortilla Soup
|2 poundschicken breast halves without skin; boned and browned|
|4 cupschicken stock|
|31 ouncesstewed red ripe tomatoes|
|10 ouncesgreen chiles|
|3 smallzucchini; sliced|
|2 mediumonion; sliced|
|2 largecarrot; sliced|
|1 bunchcilantro; chopped|
|salt and pepper|
|2 cupscheddar cheese; shredded|
|tortilla strips; fried|
|2 smallyellow squash|
Chicken Tortilla Soup Preparation
Put a couple tablespoons of olive oil in large soup pot. Add carrot, zucchini, onion, and yellow squash. Saute for about 5 minutes. Add chicken stock, tomatoes, spices, green chilis, cooked and cubed chicken and half of the cilantro. Simmer until all veg are tender. Add corn and remaining cilantro. Season to taste. Serve wtih condiments.
Per Serving (excluding unknown items): 455 Calories; 22g Fat (42.2% calories from fat); 34g Protein; 33g Carbohydrate; 7g Dietary Fiber; 82mg Cholesterol; 1829mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.
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