• 4 corn tortillas
• ½ cup onion, chopped
• ½ teaspoon minced garlic or ¼ teaspoon
• 1½ cups boneless chicken breast, diced
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• 2 cans low sodium chicken broth
• 1 can (15 oz.) diced tomatoes, undrained
• 1 can (4 oz.) chopped green chilies,
• ½ cup reduced fat cheddar cheese,
YIELD: 4 servings (about 1 cup each)
1) Preheat oven to 400 °F. Cut tortillas into thin
strips. Bake on lighted greased cookie sheet
for 7-8 minutes or until crisp.
2) Meanwhile, chop onion and mince garlic if
using fresh garlic. Dice chicken.
3) Heat a large pot (4 quart) over medium
heat. Spray with cooking oil. Add chicken,
cook and stir 3-4 minutes until cooked. Add
onion, garlic, chili powder and cumin. Cook
and stir 2 minutes.
4) Stir in broth, tomatoes, and chilies. Bring
to a boil. Reduce heat and simmer for 10
5) Shred cheese.
6) Place baked tortilla strips in a bowl.
7) Serve soup in bowls. Top with cheese.
To spice up your tortilla soup with some traditional flavors, consider these additions:
• Slice one lime into thick wedges to serve with soup; juice can be squeezed into soup.
• Snip 4 teaspoons cilantro; add to soup when serving.
• Fresh hot peppers can be added to taste, such as Serano, Jalepano, or Habenaro.
Serving Size: 8 oz Total Carb: 19.32 g
Calories: 141 Dietary Fiber: 3.27 g
Total Fat: 2.60 g Sodium: 303 mg
Calories from Fat: 16.5% Protein: 12.35 g
Saturated Fat: 0.48 g Calcium: 14.80 mg
Trans Fat: 0.0 g Iron: 0.82 mg
Recipe Source: Adapted by Terry Egan, Missoula City-County
Health Department from Colleen Hueffed
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