Chicken Tortilla Soup

By chelyc13

1 1/2 cup = 227 calories

Ingredients

• 1 1/4 lbs boneless skinless chicken breasts
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 2 cans reduced sodium chicken broth
• 1 can crushed tomatoes
• 1 can kidnes beans, rinsed and drained
• 1 can (8oz) tomato sauce
• 1 can (6oz) tomto paste
• 1 can (4oz) chopped green chilies
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 corn tortillas, cut into 1/2 inch strips

Preparation

Step 1

1. Broil chicken 3-4 inch from the heat for 5 minutes on each side or until juices run clear.

2. In a dutch oven coated with nonstick cooking spray, cook onion and garlic until tender. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks, add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes.

3. Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350 for 12 to 15 minutes or until crisp. Serve with soup.