Title: Tortilla Chile Soup
Categories: None
Yield: 1 servings

5 Corn; (6-inch) tortillas,
-cut into thin strips
1 1/2 lb Skinned; boned chicken
-breasts
1 cn (15.5 ounce) cannellini
-beans or other white beans;
-undrained
1 cn (14.5 ounce) Mexican style
-stewed tomatoes w/garlic;
-cumin and jalapenos,
-undrained
1 cn (14-1/4 ounce) fat-free
-chicken broth
3 cn (4.5 ounce) chopped green
-chiles; undrained
1/4 c Lime juice
2 ts Bottled minced garlic
3/4 ts Ground cumin
1/2 ts Dried oregano
2/3 c Low-fat sour cream
2/3 c (2-2/3 ounces) shredded
-reduced-fat sharp cheddar
-cheese

1. Preheat oven to 375 degrees.

2. Spread tortilla strips on a baking sheet. Bake at 375 for 6 minutes or
until toasted, stirring after 3 minutes. Set aside.

3. Combine chicken and next 8 ingredients in a large Dutch oven; bring to a
boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done.

4. Remove chicken from pan with tongs or a slotted spoon. Let cool
slightly; shred chicken with 2 forks. Return shredded chicken to pan; sitr
well. Cook until thoroughly heated. Ladle soup in to bowls; top with sour
cream, chees, and tortilla strips.

Yield: 10 servings (serving size= 1 cup soup, 1 T sour cream, 1 T cheddar
cheese, and 1/5 of tortilla strips)

POINTS: 5 Per serving: cal 235 (19% from fat); fat 4.9g chol 51 mg sod
721mg

NOTE: I used low fat torilla chips and crushed them into it with the cheese
and scallions no sour cream. Also, some of the cans/jars weren't exact
ounce wise so I just used what I had and it still came out excellent!

Posted to EAT-LF Digest by len@ams.org on Jul 15, 1999, converted by
MM_Buster v2.0l.