Chicken Tortilla Soup -

Chicken Tortilla Soup

Here is an innovative use for leftover chicken. The tortillas can be a little stale, too.

Ingredients

2 teaspoons olive oil
3 green onions, chopped
1 garlic clove, minced
1 tomato, seeded and chopped
4 cups (1 liter) chicken broth
1 cup (170 g) shredded cooked chicken
2 roasted green chiles, peeled, seeded and chopped
1 cup (250 ml) water
2 corn tortillas, cut into strips
½ cup (55 g) shredded low-sodium, low-fat Monterey Jack cheese
1 avocado, peeled, pitted and sliced

Details

Serves: 6

Method

Heat oil in a 3-quart (3-liter) saucepan and sauté green onions and garlic until softened, not browned. Add tomato, broth, chicken, chiles and water. Simmer, uncovered, about 15 minutes. Preheat oven to 325°F (165°C). Place tortilla strips on a baking sheet and bake 7 to 10 minutes or until lightly browned. Remove and place strips and cheese in bottom of each serving bowl. Ladle soup into bowls and garnish with avocado slices.

Each serving contains:- Cal.182, Cal. from Fat 98, Protein 12g, Carb.10g, Total Fiber 3g, Total Fat 11g, Sat. Fat 2g, Chol.27mg, Sodium 122mg

Related food category:

• Soup