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Name: Chicken Tortilla Soup - Y
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 2 tablespoons Extra virgin olive oil; 1 medium Onion diced; 1 large Carrot peeled and diced; 3 Cloves of garlic minced; 2 Peppers (jalepeno and red serrano) diced; 1 Zucchini chopped; 6 cups Low sodium chicken broth; 1 4 ounce Can diced green chilies; 1 14.5 ounce Can fire roasted diced tomatoes; 1 14.5 ounce Can black beans drained and rinsed; 1 1/2 teaspoon Ground cumin; 1 teaspoon Chili powder; 3 Skinless, boneless chicken breasts sliced into small pieces; 1/2 cup Fresh cilantro torn; 1 Lime juiced; 8 small Corn tortillas cut into strips; 1 cup Whole kernel corn optional

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INGREDIENTS

2 tablespoons Extra virgin olive oil
1 medium Onion ; diced
1 large Carrot ; peeled and diced
3 Cloves of garlic ; minced
2 Peppers (jalepeno and red serrano) ; diced
1 Zucchini ; chopped
6 cups Low sodium chicken broth
1 4 ounce Can diced green chilies
1 14.5 ounce Can fire roasted diced tomatoes
1 14.5 ounce Can black beans ; drained and rinsed
1 1/2 teaspoon Ground cumin
1 teaspoon Chili powder
3 Skinless, boneless chicken breasts ; sliced into small pieces
1/2 cup Fresh cilantro ; torn
1 Lime ; juiced
8 small Corn tortillas ; cut into strips
1 cup Whole kernel corn ; optional

Servings

INSTRUCTIONS

Heat oil in soup pot or dutch oven over medium low heat, add onions and carrots and cook for about 5 minutes until tender. Add garlic, peppers and zucchini and cook an additional 1-2 minutes. Add broth, diced green chilies, tomatoes, cumin and chili powder and bring to a boil. Add chicken and the black beans (drained and rinsed) and corn (optional). Reduce heat and simmer until chicken is cooked. Add cilantro and juice of one lime.

Cook tortilla strips in pan with 1 to 2 tablespoons melted butter for about 5 minutes stirring. Then tear strips and add to soup.

NOTES

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Chicken Tortilla Soup - Y

2 tablespoons Extra virgin olive oil
1 medium Onion diced
1 large Carrot peeled and diced
3 Cloves of garlic minced
2 Peppers (jalepeno and red serrano) diced
1 Zucchini chopped
6 cups Low sodium chicken broth
1 4 ounce Can diced green chilies
1 14.5 ounce Can fire roasted diced tomatoes
1 14.5 ounce Can black beans drained and rinsed
1 1/2 teaspoon Ground cumin
1 teaspoon Chili powder
3 Skinless, boneless chicken breasts sliced into small pieces
1/2 cup Fresh cilantro torn
1 Lime juiced
8 small Corn tortillas cut into strips
1 cup Whole kernel corn optional

Heat oil in soup pot or dutch oven over medium low heat, add onions and carrots and cook for about 5 minutes until tender.  Add garlic, peppers and zucchini and cook an additional 1-2 minutes.  Add broth, diced green chilies, tomatoes, cumin and chili powder and bring to a boil.  Add chicken and the  black beans (drained and rinsed) and corn (optional).  Reduce heat and simmer until chicken is cooked.  Add cilantro and juice of one lime.

Cook tortilla strips in pan with 1 to 2 tablespoons melted butter for about 5 minutes stirring.  Then tear strips and add to soup.

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Nutrition

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Serving Size: 1 Serving (466g)
Recipe Makes: 8 Servings

Calories: 598
Calories from Fat: 89 (15%)

Amt Per Serving		% DV

	Total Fat 9.8g	13 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 3.6g
Cholesterol 52.5mg		16 %
Sodium 970.9mg		33 %
Potassium 943.8mg		25 %
Total Carbohydrate 93.6g		28 %
	Dietary Fiber 13.4g	54 %
	Sugars, other 80.2g
Protein 37.8g		54 %
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: 598

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