Chicken Tortilla Soup

soup

 

Ingredients

  • 6 oz chicken breasts, cooked and chopped
  • 2 T olive oil
  • 2 corn tortillas (6”), roughly chopped
  • ½ C chopped red onion
  • 2 cloves garlic, minced
  • 12 ounces low-sodium chicken broth
  • ½ C chopped cilantro
  • 1 jalapeno pepper (seeds removed), finely diced
  • 2 C tomatoes finely diced
  • ½ C low-sodium black beans, rinsed and drained
  • 1 C bell pepper, finely chopped
  • 1 t ground cumin
  • 4oz skim milk
  • 2oz light cheese

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 beans,
  3. tomatoes, bell pepper, jalapeno, cilantro and cumin. Bring to a boil. Reduce heat to medium and simmer 25 to 30 minutes, or until flavors blend.
  4. Add chicken to pot and stir. Cook 5 minutes, or until chicken is heated. Remove pot from heat and stir in skim milk. Serve each portion topped with 1oz cheese.

Makes 2 servings, each serving counts as:
½ protein, 1 once daily starch, 1 fat, 2 condiments, 1 ½ dairy, 1 ½ vegetable

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