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Healthy Tortilla Soup
Nb persons: 7
Yield: 1 1/2 cups
Preparation time: 20 minutes
Total time: 60 minutes
Source: Healthy Cooking magazine 2008
| 1 large | onion, chopped |
| 2 | green onions, thinly sliced |
| 2 Tb. | butter |
| 4 | garlic cloves , minced |
| 2 Tb. | flour |
| 4 1/2 c. | chicken broth |
| 2 cans (14 1/2 oz. each) | diced tomatoes, undrained |
| 1 (8 oz.) can | tomato sauce |
| 1 can (4 oz.) | chopped green chilies |
| 1 Tb. | minced fresh oregano, or 1 tsp. dried |
| 2 tsp. | ground cumin |
| 1/4 tsp. | pepper |
| 3 c. | cubed cooked chicken breast |
In a Dutch oven, saute onion and green onions in butter until tender. Add garlic; saute 2 minutes longer. Stir in flour until blended; gradually add broth. Stir in the tomatoes, tomato sauce, chilies, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add chicken and cilantro; heat through. For each serving, place 2 Tb. chips in a soup bowl. Top with 1 1/2c. soups. Garnish each serving with 1 Tb. of each cheese and chips.
1 serving=256 calories
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