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
Destrie: not good