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Tortilla Soup
This popular southwestern soup gets its name from the strips of tortillas added to the savory, chicken-based broth.
Serves: Serves: 4 (1 1/4 cups)
Ingredients:
- 3 (6-inch) corn tortillas, cut into 1/4-inch strips
- 1/2 cup finely chopped onion
- 2 cups (one 16-ounce can) Healthy Request Chicken Broth
- 1 cup water
- 1 cup peeled and diced fresh tomato
- 1 teaspoon chili seasoning
- 1/2 teaspoon dried minced garlic
- 1/8 teaspoon black pepper
- 2 cups (10 ounces) diced cooked chicken breast
- 1 tablespoon lime juice
Directions:
- In a large skillet sprayed with butter-flavored cooking spray, saute tortilla strips for 5 minutes or until crisp. Place strips on a paper towel while preparing soup.
- In a large saucepan sprayed with butter-flavored cooking spray, saute onion for 5 minutes. Stir in chicken broth, water, tomato, chili seasoning, garlic, and black pepper. Add chicken. Mix well to combine. Bring mixture to a boil.
- Lower heat and simmer for 10 minutes, stirring occasionally.
- Remove from heat and stir in lime juice and tortilla strips. Serve at once.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
If you'd like to buy this book, click here or on the book cover.
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