Tortilla chile soup

Yield: 1 servings

Measure Ingredient
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.

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