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Chicken
Tortilla Soup
[printer friendly
version]
Ingredients:
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1
teaspoon vegetable oil |
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1
cup finely chopped onion |
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2
garlic cloves, minced |
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1
tablespoon chili powder |
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1
teaspoon ground cumin |
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1
teaspoon dried oregano |
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2
(141/2 oz.) cans fat-free, |
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less-sodium chicken broth |
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2
(14.5 oz.) cans no salt added tomatoes |
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1
(16 oz.) can fat free refried beans |
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1
bay leaf |
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2
ounces baked tortilla chips, crushed (about 2 cups) |
Heat
oil in a large saucepan over medium heat. Add onion and
garlic; sauté 3 minutes. Add chili powder and next
6 ingredients (chili powder to bay leaf). Bring to a boil’
reduce heat, and simmer 45 minutes. Remove from heat, discard
bay leaf. Ladle into bowls, top with chips.
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Yield: 4 servings (2 cups soup and
_ cup chips)
Calories
256;
Carbohydrate 44.5 g;
Fat 4.1 g;
Protein 12.6 g;
Fiber 10.1 g;
Cholesterol 4 mg;
Iron 3.5 mg;
Sodium 700 mg;
Calcium 155 mg.
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