Recipe – Chicken Tortilla Soup

 

I marinated and grilled some boneless, skinless chicken breasts over the weekend and I was playing with ideas for what to do with the leftovers.  This turned out fantastically and I thought I should share.  I think it could easily be converted to vegetarian by using vegetable broth and swapping the chicken for tofu or avocado.  I don’t think this would result in much of a change for points.  Enjoy!!!

 

 

 

 

Servings — 8
PointsPlus Points — 6
Calories — 235.2
Fat — 1.9 g
Cholesterol — 20.3 mg
Sodium — 510.7 mg
Potassium — 625.9 mg
Total Carbohydrate — 41.2 g
Dietary Fiber — 8.9 g
Sugars — 8.4 g
Protein — 15.1 g

Chicken Tortilla Soup

Ingredients

5 spray(s) olive oil cooking spray
4 clove(s) garlic clove(s)
1 1/2 cup(s) uncooked zucchini
1 1/2 cup(s) sweet red pepper(s)
1 1/2 cup(s) uncooked onion(s)
1 bunch cilantro
2 tsp ground cumin
1 ½ tsp oregano
1 1/2 tsp chili powder
1 bay leaf
28 oz can stewed tomato(es),
15 oz can Tomatoes, Diced, with Green Chilis, drained
1 small can green chilis
1 1/2 cup(s) canned black beans, drained and rinsed
2 cup(s) (chopped) cooked boneless, skinless chicken breast(s)
8 cup(s) fat-free, low sodium chicken broth
2 Limes
10 soft corn tortilla(s)
Salt and Pepper to Taste

Drain diced tomatoes and set aside.  Rinse black beans and leave them to drain.  Mince garlic.  Dice zucchini, peppers and onion.  Whirl stewed tomatoes in a blender or food processor until smooth.

Using a large soup pot over medium heat, spray with olive oil cooking spray and add garlic.  Sauté until lightly browned, then add zucchini, peppers and onion.  Continue sautéing until vegetables start to soften.  Do not over-cook, vegetables will continue to cook as soup simmers.  Add cumin, oregano, chili powder and bay leaf.  Stir to coat vegetables.  Add stewed tomatoes, diced tomatoes, black beans and chicken.  Stir until mixture starts to bubble.  Add Vegetable Broth and stir to combine.  Turn heat to medium-low and let soup simmer.

Heat oven to 375°.  Cut corn tortillas into 2 in strips.  Place on foil lined baking sheet.  Bake until strips are crispy, about 10 minutes.

Chop cilantro.  Cut limes in half and juice.  Remove soup pot from heat and add cilantro and lime juice; stir to combine.

Ladle soup and top with tortilla strips.

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Posted on September 12, 2012, in Recipes and tagged , , , , . Bookmark the permalink. Leave a comment.

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