Monday, February 18, 2008

Light and Healthy: Chicken Tortilla soup

Good Monday Morning! I hope everyone is having a good day! I was just dying for monday to come along, because I have been holding on to this recipe and just didn't want to wait any longer to share it with you!
This soup is one of my favorites, and its great if you have a large family, or if your going to have dinner guests!
**You can also make this vegetarian with vegetable broth, and omit the chicken!
Chicken Tortilla Soup
Grocery List:
4 corn tortillas, halved, then cut crosswise in narrow strips
1 box chicken broth (plus 1 box water)
1 medium zucchini, cut in 1/2 moons
1/2 tsp each minced garlic
1 cup canned corn
1 can red kidney beans, rinsed (or you can use black beans if you like them better)
1 1/2 cups large shreds cooked chicken
1 small can tomatoes with green chilies
1/2 cup chopped cilantro
1/2 head (small) savoy cabbage
1 medium carrot, diced
1 onion, diced
1 stalk celery, diced
Spice Mix:
1 tsp each, cumin, chili powder, onion powder, paprika, pepper, salt

How to make it:
1. Coat a 5- to 6-qt pot or Dutch oven with nonstick spray; heat over medium heat. Add tortilla strips and cook 5 minutes, turning occasionally, until lightly toasted. Remove to a paper towel or plate.
2. Sauté onion, celery, and carrot until soft.
3. Add all other ingredients to pot, and simmer until zucchini is tender
4. Ladle into individual bowls and top with tortilla strips
**You can also top with avocado chunks, more cilantro, or fat free sour cream.
Nutritional Information:
388 cal.
6.4g fat
13.6g fiber
7 WW points

1 comment:

About Us: said...

This looks good and just perfect for a winter's day or for guests, which I might have in the next month or so.