Chicken Tortilla Soup IV
Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips.
INGRIDIENT
DIRECTION
Step: 1
Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
Step: 2
Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
Step: 3
Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
NUTRITION FACT
Per Serving: 257 calories; protein 17.6g; carbohydrates 36.1g; fat 5.5g; cholesterol 20.3mg; sodium 967.7mg.
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