Low Cal Chicken-Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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There are tons of these out there, but give this one a try. Making a few changes really brings the fat intake down a little. Use precooked chicken, like from the deli in your supermarket and your half way there! Ingredients:
1 teaspoon olive oil |
1 cup onion, chopped |
2 garlic cloves, minced |
2 cups chicken, shredded |
1 cup corn kernel, frozen |
1/4 cup dry white wine |
1 teaspoon cumin |
1 teaspoon worcestershire sauce |
1/2 teaspoon chili powder |
2 (14 1/4 ounce) cans no-salt-added chicken broth |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (10 3/4 ounce) can healthy request condensed tomato soup |
16 baked corn tortilla chips |
1/2 cup fat free sour cream |
Directions:
1. Heat oil in a large dutch oven over med-high heat. Add onions and garlic; saute 2 minutes.
2. Stir in chicken and next 8 ingredients, chicken thru tomato soup.
3. Bring to a boil; reduce heat.
4. Simmer for 1 hour.
5. Ladle into bowls and top with crushed tortilla chips and sour cream.
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