Tortilla SoupA colorful, hearty soup with chicken and vegetables
topped with tortilla chips
Hands On:20 minutes Total:30 minutes Makes:10 servings (1 cup each)
Ingredients
* 2 tablespoons Pure Wesson Vegetable Oil
* 1 large onion, chopped (1 large = 1 cup)
* 1 medium green bell pepper, chopped
* 1 medium red bell pepper, chopped
* 2 cloves garlic, finely chopped
* 3 cans (14 oz each) chicken broth
* 1 can (14.5 oz each) Hunt's Petite DicedTomatoes with Mild Green Chilies, undrained
* 2 cups shredded cooked chicken
* 1 cup whole kernel corn
* 1/4 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 cups tortilla chips, broken (2 cups = 4 oz)
* Shredded Cheddar cheese, sliced green onions,cilantro sprigs and diced avocado, optional
Directions
1. Heat oil in large saucepan over medium-high heat1 minute. Add onions, bell peppers and garlic; cook 5minutes, or until vegetables are crisp-tender,stirring frequently.
2. Add broth and tomatoes with their liquid. Bringto a boil; reduce heat to low. Stir in chicken, corn,cumin, salt and pepper. Simmer, uncovered, 10 minutes.
3. Ladle hot soup into serving bowls. Top withtortilla chips. Add cheese, onions, cilantro andavocado, if desired.
Nutrition (per serving)
Calories 137
Sugars 3 g
Total fat 6 g
Protein 11 g
Saturated fat 1 g
Vitamin A 10%
Cholesterol 24 mg
Vitamin C 36%
Sodium 740 mg
Calcium 4%
Carbohydrate 11 g
Iron 5%
Dietary fiber 2 g
