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South of the Border chicken soup by spoiled_brat

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  • South of the Border chicken soup by spoiled_brat

    South of the Border chicken soup

    1 teaspoon canola oil
    1/2 pound skinless boneless chicken breasts, cut into thin strips
    1 onion chopped
    3 garlic cloves minced
    2 teaspoons ground cumin
    4 cup low sodium chicken broth
    1 (14 1/2 oz) can dice tomatoes
    1 (10 oz) box frozen whole kernel corn
    1 cup prepared salsa
    1/4 cup chopped fresh cilantro
    1/4 cup shredded reduced fat cheddar cheese
    12 baked tortilla chips crushed

    Heat the oil in a large nonstick saucepan over medium high heat. Add the chicken and cook until browned, about 6 min. Transfer the chicken to a plate; set aside.
    Add the onion and garlic to the pan. Cook stirring occasionally, until tender, about 8 min. Stir in the cumin and cook 1 min. Add the broth, tomatoes, corn and salsa; bring to boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 min. Return the chicken to the pan and heat thoroughly. Remove from the heat and stir in the cilantro. Serve the soup with the cheese and tortilla chips.

    PER SERVING (2 1/2 cup soup with 1 tablespoon cheese and two tablespoons crushed chips) 276 cal. 7g fat 3 g sat fat, 0 grams trans fat, 41 mg chol, 598 mg sodium, 36 g carbs, 7 g fiber, 22 g prot. 152 g calc. Points value 5points
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