Chicken Tortilla Soup

  • Tuesday, October 9, 2012

Chicken Tortilla Soup

Ingredients and Preparation Ingredients Measures Low-fat, reduced-sodium chicken broth 1 32-ounce box 98% fat-free cream of mushroom soup 1 10.75-ounce can Jalapeno, diced (optional) ½-1 Black beans, drained * 16-ounce can Cooking spray Garlic clove, minced 1 Small white onion, chopped 1 Yellow bell pepper, chopped 1 Chicken breast halves, cut into 1-inch cubes 2 Cumin 1 tablespoon Chili powder ½ tablespoon Low-fat sour cream 2 tablespoons Reduced-fat grated cheddar cheese 2 tablespoons Salsa 2 tablespoons Lime 1 6-inch flour tortillas, cut into ½-inch strips 6 *To reduce sodium content, rinse beans in a strainer under cool running water.   1.    Directions 2.    Add chicken broth, mushrooom soup, jalapeno, and black beans to a large crockpot (alternatively, you can use a large pot on the stove over medium-low heat). 3.    In a nonstick skillet coated with cooking spray, sauté garlic, onion, and pepper for 2-3 minutes over medium-high heat. Add chicken, cumin, and chili powder, and continue cooking 3-4 minutes, until chicken is lightly browned on all sides. Transfer vegetable and chicken mixture to crockpot (or pot). 4.    Cook in crockpot for 3-4 hours on high (or simmer in a pot over low heat for 1-2 hours). 5.    Bake tortilla strips on a nonstick cookie sheet at 350°F for 10 minutes, or until crisp. 6.    Serve soup in bowls over tortilla strips, topping each with ½ tablespoon sour cream, ½ tablespoon cheese, ½ tablespoon salsa, and a slice of lime.  

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