Chicken Tortilla Soup
It is full of fiber and lower in calories than many taco type soups (and quick).
- 1 1/2 cups chicken broth
- 1/2 water
- 1 can black beans (rinsed and drained)
- 1 can fat free refried beans (with green chiles if you want)
- 1 cup chunky salsa
- 1/2 pound ground turkey or 1 shredded chicken breast (can also use leftover meat)
- 1 cup frozen corn
- light sour cream
- reduced fat tortilla chips (or just baked corn tortillas broken into pieces
- cheddar or mozzarella cheese
In a large pan combine the beans, broth, corn, salsa, chicken and water. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Crumble some of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with a few more chips, a sprinkle of cheese and a spoon of light sour cream. This makes about 6 servings.
|Time:||20 Minutes Preparation Time|
10 Minutes Cooking Time
Source: Modified from a recipe in Taste of Home's Light and Tasty
By kmcb59 from Leavenworth, WA
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