Chicken Tortilla Soup
1-1/4 pounds boneless skinless chicken breasts
1 cup chopped onion1 teaspoon minced garlic
2 cans (14-1/2 ounces each) chicken broth (or make your own)
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 corn tortillas (6 inches), cut into 1/2-inch strips (I don't like corn tortillas so I used my favorite) ☺
Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. (Or cheat and use rotisserie chicken like I did)
In a Dutch oven coated with cooking spray (I used olive oil), cook onion and garlic until tender. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).
Nutrition Facts: 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 very lean meat, 2 starch.
Cooking garlic and onion till tender
After everything has been added
Baking the tortillas
I garnished with sour cream and cilantro.
*Recipe from Taste of Home
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