Tasty Tortilla Soup

By cserumga

1 serving equals 256 calories, 8 g fat (4 g saturated fat), 60 mg cholesterol, 654 mg sodium, 23 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

Ingredients

• 1 large onion, chopped
• 2 green onions, thinly sliced
• 2 tablespoons butter
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4-1/2 cups reduced-sodium chicken broth
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 can (8 ounces) no-salt-added tomato sauce
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 1/4 teaspoon pepper
• 3 cups cubed cooked chicken breast
• 2 tablespoons minced fresh cilantro
• 1-1/3 cups crushed baked tortilla chip scoops
• 7 tablespoons shredded reduced-fat cheddar cheese

Preparation

Step 1

•In a Dutch oven, saute onion and green onions in butter until tender. Add garlic; cook 1 minute longer.

• Stir in flour until blended; gradually add broth. Stir in the tomatoes, tomato sauce, chilies, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add chicken and cilantro; heat through.

• For each serving, place 2 tablespoons chips in a soup bowl. Top with 1-1/2 cups soup. Garnish each serving with 1 tablespoon each of cheese and chips