Sacramento taco soup

Yield: 8 servings

Measure Ingredient
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
¼ teaspoon Salt
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.

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