A brothy hearty, low-fat, Tex-Mex soup that is quick-to-fix and that seems to be enjoyed by both kids and adults. My family loves it with corn bread.

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Name: Chicken Torilla Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 1/2 whole sweet onion diced; 3 cloves garlic minced; 1 tablespoon olive oil; 2 teaspoons chili powder; 1 teaspoon dried oregano; 1 28 oz. can crushed tomatoes; 1 10 oz. can chicken broth; 1 cup water; 1 cup corn kernels canned or frozen; 1 4 oz. can green chile peppers diced; 1 15 oz. can black beans; 1 lb chicken breast; 1/4 cup fresh cilantro; 2 whole tortillas chopped to bite size pieces; 1 whole avocado slivered or diced; 1 cup cheese of your choice shredded; 1 bunch green onions finely chopped; 8 teaspoons sour cream

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INGREDIENTS

1/2 whole sweet onion ; diced
3 cloves garlic ; minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28 oz. can crushed tomatoes
1 10 oz. can chicken broth
1 cup water
1 cup corn kernels ; canned or frozen
1 4 oz. can green chile peppers ; diced
1 15 oz. can black beans
1 lb chicken breast
TOPPINGS:
1/4 cup fresh cilantro
2 whole tortillas ; chopped to bite size pieces
1 whole avocado ; slivered or diced
1 cup cheese of your choice ; shredded
1 bunch green onions ; finely chopped
8 teaspoons sour cream

Servings

INSTRUCTIONS

SOUP

1. Turn oven on to 300, chop tortillas into bite size pieces.

2. In medium stock pot, saute onion and garlic with olive oil.

3. Add chicken broth, chicken, chili powder and oregano.

4. When chicken is cooked through, shredd or chop and return to pot.

5. Add crushed tomatoes, corn, green chili peppers, black beans and 1/2 of cilantro.

6. Simmer for 20 minutes or more.

TOPPINGs

7. While soup simmers, place tortilla pieces in oven on a cooking sheet and brown.

8. Monitor browning tortillas periodically.

9. Serve with browned tortilla pieces, avocado slivers, green onions, shredded cheese and sour cream as toppings

Serve with corn bread.

NOTES

The browned torilla pieces is what makes this soup special. You could opt for tortilla chips, but they really don't compare to the lightly browned, yet still chewy torilla pieces.

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Chicken Torilla Soup

1/2 whole sweet onion diced
3 cloves garlic minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28 oz. can crushed tomatoes
1 10 oz. can chicken broth
1 cup water
1 cup corn kernels canned or frozen
1 4 oz. can green chile peppers diced
1 15 oz. can black beans
1 lb chicken breast
 TOPPINGS:
1/4 cup fresh cilantro
2 whole tortillas chopped to bite size pieces
1 whole avocado slivered or diced
1 cup cheese of your choice shredded
1 bunch green onions finely chopped
8 teaspoons sour cream

SOUP
1. Turn oven on to 300, chop tortillas into bite size pieces.
2. In medium stock pot, saute onion and garlic with olive oil.
3. Add chicken broth, chicken, chili powder and oregano.
4. When chicken is cooked through, shredd or chop and return to pot.
5. Add crushed tomatoes, corn, green chili peppers, black beans and 1/2 of cilantro.
6. Simmer for 20 minutes or more.

TOPPINGs
7. While soup simmers, place tortilla pieces in oven on a cooking sheet and brown.
8. Monitor browning tortillas periodically.
9. Serve with browned tortilla pieces, avocado slivers, green onions, shredded cheese and sour cream as toppings

Serve with corn bread.

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Nutrition

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Serving Size: 1 Serving (565g)
Recipe Makes: 6 Servings

Calories: 470
Calories from Fat: 186 (40%)

Amt Per Serving		% DV

	Total Fat 20.6g	28 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 3g
Cholesterol 69.4mg		21 %
Sodium 437.3mg		15 %
Potassium 1238.4mg		33 %
Total Carbohydrate 43.7g		13 %
	Dietary Fiber 13.2g	53 %
	Sugars, other 30.5g
Protein 32.1g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 470

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