Yield: 1 servings
|5||Corn; (6-inch) tortillas, cut into thin strips|
|1½ pounds||Skinned; boned chicken breasts|
|1 can||(15.5 ounce) cannellini beans or other white beans; undrained|
|1 can||(14.5 ounce) Mexican style stewed tomatoes w/garlic; cumin and jalapenos, undrained|
|1 can||(14-1/4 ounce) fat-free chicken broth|
|3 cans||(4.5 ounce) chopped green chiles; undrained|
|¼ cup||Lime juice|
|2 teaspoons||Bottled minced garlic|
|¾ teaspoon||Ground cumin|
|½ teaspoon||Dried oregano|
|⅔ cup||Low-fat sour cream|
|⅔ cup||(2-2/3 ounces) shredded reduced-fat sharp cheddar cheese|
1. Preheat oven to 375 degrees. 2. Spread tortilla strips on a baking sheet. Bake at 375 for 6 minutes or until toasted, stirring after 3 minutes. Set aside.
3. Combine chicken and next 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done.
4. Remove chicken from pan with tongs or a slotted spoon. Let cool slightly; shred chicken with 2 forks. Return shredded chicken to pan; sitr well. Cook until thoroughly heated. Ladle soup in to bowls; top with sour cream, chees, and tortilla strips.
Yield: 10 servings (serving size= 1 cup soup, 1 T sour cream, 1 T cheddar cheese, and ⅕ of tortilla strips) POINTS: 5 Per serving: cal 235 (19% from fat); fat 4.9g chol 51 mg sod 721mg
NOTE: I used low fat torilla chips and crushed them into it with the cheese and scallions no sour cream. Also, some of the cans/jars weren't exact ounce wise so I just used what I had and it still came out excellent! Posted to EAT-LF Digest by len@... on Jul 15, 1999, converted by MM_Buster v2.0l.