Tortilla Soup


Serves: 4
Total Calories: 689

Ingredients

3/4 pound boneless, skinless chicken breast
1 (28-ounce) can chopped tomato
2 teaspoons minced fresh or dried jalapeƱo peppers (use less if for little children)
3 large cloves garlic minced fine
1 large onion minced
juice of 1 1/2 lime
1/4 teaspoon salt
fresh ground pepper
4 cups low sodium chicken broth
tortilla chip crumbled a bit, I like blue corn chips because they look pretty against the red soup
1/4 cup chopped cilantro
diced avocado (optional) for garnish

Directions:

Steam the chicken breast about 10 minutes and set aside. Combine tomatoes, jalapenos, garlic, onion, lime juice, salt and pepper. Heat chicken broth. Cut up chicken into bitesized pieces. Add tomato mixture and chicken to broth. Cook over low heat at a slow simmer about 30 minutes. Serve garnished with plenty of tortilla chips and chopped cilantro. Add diced avocado (if using) at the very end.

Tip
Try with Garden of Eatin' Sesame Blues all natural tortilla chips.

Nutritional Facts:

Serves: 4
Total Calories: 689
Calories from Fat: 40

This Tortilla Soup recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.




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