Wednesday, November 3, 2010

Chicken Tortilla Soup

I yanked this from Fitness magazine. It was fast, easy and a huge hit with the clan. This is great when you have cooked chicken on hand from a previous meal. I've also cheated and picked up precooked chicken which made this recipe even faster. If you buy precooked, I recommend the Southwest style--yum. You'll need a large pot for this.

Prep Time: 8 minutes
Cook Time: 13 minutes

1 Tbsp Canola Oil (I also use Olive Oil)
1/2 tsp Cumin
1 cup chopped Onion
1/2 tsp Oregano
2 cloves of mince Garlic
1 Green (or Red or both) Bell Pepper, diced
2 14 oz cans Diced Tomatos with Jalapeno (I also use with Green Chile--not as spicy for kids)
4 cups Low-Sodium Chicken Broth
1 cup Frozen Corn
1 lb diced cooked Chicken Breast (about 3 cups)
1/4 cup Shredded Reduced-Fat Cheddar

  1. Heat oil in large pot at medium-high heat.
  2. Add cumin, onion, oregano, garlic, and bell pepper. Cook, stirring about 3 minutes until slightly softened.
  3. Add tomatoes and chicken broth and bring to boil.
  4. Reduce heat, add corn and chicken, simmer for 10 minutes.
  5. Ladle into bowls and top with cheddar and tortilla strips.

Calorie count: 474.

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