Tortilla Chile Soupchicken, low fat 5 corn tortillas; cut into thin strips 6-i 1 1/2 pounds boneless skinless chicken breasts 1 can cannellini beans; (15.5 ounce) or other wh 1 can Mexican style stewed tomatoes; (14.5 ounce) undrained w/garlic cumin and jalapenos 1 can nonfat chicken broth; (14-1/4 ounce) 3 cans chopped green chiles; (4.5 ounce) undrained 1/4 cup lime juice 2 teaspoons bottled minced garlic 3/4 teaspoon ground cumin 1/2 teaspoon dried oregano 2/3 cup low-fat sour cream 2/3 cup shredded reduced-fat sharp cheddar; (2-2/3 ounces) 1. Preheat oven to 375 degrees. 2. Spread tortilla strips on a baking sheet. Bake at 375 for 6 minutes or until toasted, stirring after 3 minutes. Set aside. 3. Combine chicken and next 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. 4. Remove chicken from pan with tongs or a slotted spoon. Let cool slightly; shred chicken with 2 forks. Return shredded chicken to pan; stir well. Cook until thoroughly heated. Ladle soup in to bowls; top with sour cream, cheese, and tortilla strips. Yield: 10 servings (serving size= 1 cup soup, 1 T sour cream, 1 T cheddar cheese, and 1/5 of tortilla strips) POINTS: 5 Per serving: cal 235 (19% from fat); fat 4.9g chol 51 mg sod 721mg From len@ams.org |
