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Name: SOUP- CHICKEN- Chicken Tortilla Soup
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 tsp olive oil; 6 corn tortillas roughly chopped; 1/2 onion chopped; 3 cloves garlic minced; 4 cups fat-free reduced-sodium chicken broth; 2 1/2 cups frozen corn kernels; 2 cups fresh salsa; 1 can (15oz) reduced-sodium black beans rinse & drained; 1 can (14oz) no-salt-added petite diced tomatoes drained; 1 red bell pepper finely chopped; 2 tsp ground cumin; 2 cups cooked chopped chicken or 2 (6oz) boneless, skinless chicken breasts, cooked and chopped; 1 cup fat-free half and half; 1/2 cup reduced- fat sour cream

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INGREDIENTS

3 tsp olive oil
6 corn tortillas ; roughly chopped
1/2 onion ; chopped
3 cloves garlic ; minced
4 cups fat-free reduced-sodium chicken broth
2 1/2 cups frozen corn kernels
2 cups fresh salsa
1 can (15oz) reduced-sodium black beans ; rinse & drained
1 can (14oz) no-salt-added petite diced tomatoes ; drained
1 red bell pepper ; finely chopped
2 tsp ground cumin
2 cups cooked chopped chicken or 2 (6oz) boneless, ; skinless chicken breasts, cooked and chopped
1 cup fat-free half and half
1/2 cup reduced- fat sour cream

Servings

INSTRUCTIONS

1. Heat oil in large pot over medium - high heat. Add tortillas, onion, and garlic. Cook 5 minutes, or until onion and garlic are tender.

2. Add broth, scraping bottom of pan to loosen any browned bits. Add corn, salsa, beans, tomatoes, bell pepper, and cumin. Bring to a boil. Reduce heat to medium and simmer 25 to 30mins or until flavors blend.

3. Add chicken to pot and stir. Cook 5minutes, or until chicken is heated. Remove pot from heat and stir in half and half. Serve each portion topped with 1 tblsp of the sour cream.

NOTES

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SOUP- CHICKEN- Chicken Tortilla Soup

3 tsp olive oil 
6  corn tortillas roughly chopped
1/2   onion chopped
3 cloves garlic minced
4 cups fat-free reduced-sodium chicken broth 
2 1/2 cups frozen corn kernels 
2 cups fresh salsa 
1 can (15oz) reduced-sodium black beans rinse & drained
1 can (14oz) no-salt-added petite diced tomatoes drained
1   red bell pepper finely chopped
2 tsp  ground cumin 
2 cups cooked chopped chicken or 2 (6oz) boneless, skinless chicken breasts, cooked and chopped
1 cup fat-free half and half 
1/2  cup  reduced- fat sour cream

1. Heat oil in large pot over medium - high heat. Add tortillas, onion, and garlic. Cook 5 minutes, or until onion and garlic are tender.

3. Add chicken to pot and stir. Cook 5minutes, or until chicken is heated. Remove pot from heat and stir in half and half. Serve each portion topped with 1 tblsp of the sour cream.

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Nutrition

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Serving Size: 1 Serving (418g)
Recipe Makes: 8 Servings

Calories: 418
Calories from Fat: 64 (15%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 2.5g
Cholesterol 1.4mg		0 %
Sodium 962mg		33 %
Potassium 707.1mg		19 %
Total Carbohydrate 82.2g		24 %
	Dietary Fiber 11.6g	46 %
	Sugars, other 70.6g
Protein 12.3g		18 %
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: 418

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