Lite and Creamy Chicken Tortilla Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a wonderful and full flavored soup that doesn't even hint that it happens to be a lite soup. A great tortilla soup for those who prefer chicken to beef. *A reviewer suggested adding some fresh, chopped cilantro, so I added 1/4 c. and it was delightful. Thank you for your suggestions that made a good recipe great! Ingredients:
4 (10 ounce) cans diced tomatoes with green chilies |
4 (14 1/2 ounce) cans fat-free chicken broth |
1 (30 ounce) can fat-free refried beans |
1 cup whole kernel corn |
4 cups cooked chicken breasts, shredded |
1 tablespoon chili powder |
1 teaspoon salt |
1 teaspoon cumin |
1/4 teaspoon garlic powder |
1/8 teaspoon cayenne pepper |
Directions:
1. Combine all the ingredients in a large saucepan or crock pot.
2. Heat until hot (15 minutes on the stove or 2 hours on high in the crock pot).
3. You can top this soup with baked tortilla strips and low fat shredded cheese and low fat sour cream.
4. Note: I often put all the ingredients in the crock pot in the morning, turn it on low and it is ready for us when we come in for dinner.
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