November 22, 2010

Chicken Tortilla Soup

Recipe and Photo from Skinny Kitchen
1 tablespoon plus 1 teaspoon extra virgin olive oil
2 ½ cups chopped onion
2 tablespoons chopped garlic
2 (6-inch) corn tortillas, chopped (I used flour tortillas-we don't like corn tortillas.)
2 tablespoons tomato paste
2 tsp. paprika
1tsp. chili powder
1 tsp cumin
1/8 tsp. red pepper flakes
6 cups reduced-sodium chicken broth
1 (15 oz) can diced tomatoes
1 (14 oz) can yellow hominy, drained and rinsed
1 (14 oz) can black beans, drained and rinsed
2 cups cooked chopped chicken
Juice of one lime


1 ¼ cups reduced-fat tortilla chips, crushed


1. In a large nonstick pot, add the olive oil, onions and garlic.  Sauté for 1 minute.
2. Add the chopped tortillas, tomato paste, and seasonings and sauté for 2 minutes.
3. Stir in the chicken broth and tomatoes.  Bring up to a boil, turn down heat and simmer for 15 minutes.
4. Add the hominy, beans, chicken and fresh squeezed lime juice.  Mix well.  Cook 10 minutes more.
Makes 10 cups or 5 main-course servings

SKINNY FACTS: for one cup 180 calories, 4g fat, 12g protein, 26g carbs, 6g fiber, 584mg sodium, 5g sugar

Rate It!
Jen: 7
Kile: 7
Kiley: 6
Madee: 6.5
Destrie: not good

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