Chicken Soup: Mexican Tortilla Soup

posted by Jingles 02-10-102 1:05 PM

Mexican Tortilla Soup
(Mr.Food's Quick and Easy Diabetic Cooking)

1 tablespoon of vegetable oil
1 pound of boneless, skinless chicken breast, cut into 1/2 inch chunks
1 red bell pepper, coarsely chopped
3 cloves of garlic, minced
3 cans (14-1/2 ounces each) of ready to use, reduced sodium chicken broth
1 package (10 ounces) of frozen whole kernel corn
1/2 cup of salsa
1/4 cup of chopped cilantro
1 cup of broken-up baked tortilla chips

In a soup pot, heat the oil over medium heat. Add the chicken, bell pepper, and garlic and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently. Stir in the chicken broth, corn, and salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes or until the chicken is no longer pink. Stir in the cilantro. Ladle into bowls and top with baked chips.

Exchanges: 1 Starch 2 Very Lean Meat

Serving Size..1 cup (Total Servings 8) Per Serving: Calories...149 (Calories From Fat...32) Total Fat...4g(Saturated Fat...0g) Cholesterol...34mg Sodium...417mg Carbohydrate...13g (Dietary Fiber...2g) (Sugars...3g) Protein...16g

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