Chicken or Turkey Tortilla Soup

Chicken or Turkey Tortilla Soup

 Hi Everyone,

  Happy Thanksgiving!  If you are working towards your fitness, nutrition, and weight loss goals, it is important to remember that today is just ONE meal.  Enjoy your favorite Thanksgiving Day fixings in moderation and then get back on track with your normal eating.  The holidays do not have to get out of control with eating and drinking.  Set yourself a limit and stick with a plan!  Have leftover turkey?  Here is a great recipe to enjoy!

Chicken or Turkey Tortilla Soup

       Non-stick Cooking Spray
4    6-inch Corn Tortillas
2    Tbsp. Olive Oil
3/4 Tsp. Ground Cumin
1/4 Tsp. Salt
1    Cup Chopped Onion
1/2 Tsp. Oregano
2    Garlic Cloves, minced
1    Green Bell Pepper, diced
2    14.5-ounce cans diced tomatoes w/ jalapeño
4    Cups Low Sodium Chicken Broth
1    Cup Frozen Corn
1    Pound Diced, Cooked Chicken Breasts
1/4 Cup Reduced Fat Shredded Cheddar Cheese

Directions:  Preheat the oven to 375 degrees.  Coat a baking sheet with cooking spray.  Stack the tortillas and cut into 1/4 inch strips; toss with 1 tbsp. of the olive oil, 1/4 tsp. of the cumin and salt.  Place on baking sheet and bake 12 minutes or until lightly browned and crisp.

Meanwhile, heat remaining oil in a soup kettle.  Add remaining cumin and the onion, oregano, garlic and bell pepper.  Cook, stirring about 3 minutes, or until slightly softened.  Add the tomatoes and chicken broth and bring to a boil.  Reduce heat and add the corn and chicken; simmer 10 minutes.

Ladle into separate dishes, sprinkle with cheddar, and top with tortilla strips.

 Serves:  4
Total Calories: 371   Carb=38g Prot=35g Fat=11g

 

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