Yield: 8 servings
|1 pounds||Skinless bonesless chicken breasts; cut into bite-size pieces|
|29 ounces||No-salt-added whole tomatoes; undrained and chopped; two-cans|
|27½ ounce||No-salt-added chicken broth; two-cans|
|4 ounces||Canned chopped green chiles; undrained|
|4 mediums||Corn tortillas; 6-inch diam; halved|
|½ cup||Chopped green onions|
|2 ounces||Reduced-fat monterey jack cheese; shred to make 1/2-cup|
|¼ cup||Chopped fresh cilantro|
|¼ cup||Green taco sauce; commercial|
Combine first 5 ingredients in a large saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
Cut 1 tortilla half into 1-inch pieces, and place in a soup bowl. Add 1 cup soup; top with 1 tablespoon green onions, 1 tablespoon cheese, 1-½ teaspoons cilantro, and 1-½ teaspoons green taco sauce. Repeat procedure with remaining ingredients.
[Yield: 8 servings (about 155 calories per serving; 17% cff) Protein 17.4g / Fat 2.9g /Carbohydrate 13.2g / Cholesterol 38mg / Iron 1.8mg / Sodium 277 mg / Calcium 130mg]
(c)1998 contact cookinglight.com Recipe by: CookingLight.com 1998 Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 29, 1998, converted by MM_Buster v2.0l.