Chicken Tortilla Soup
Ingredients:
| • | 1 teaspoon vegetable oil |
| • | 1 cup finely chopped onion |
| • | 2 garlic cloves, minced |
| • | 1 tablespoon chili powder |
| • | 1 teaspoon ground cumin |
| • | 1 teaspoon dried oregano |
| • | 2 (141/2 oz.) cans fat-free, |
| • | less-sodium chicken broth |
| 2 (14.5 oz.) cans no salt added tomatoes | |
| 1 (16 oz.) can fat free refried beans | |
| 1 bay leaf | |
| 2 ounces baked tortilla chips, crushed (about 2 cups) |
Heat oil in a large
saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add
chili powder and next 6 ingredients (chili powder to bay leaf). Bring to a boil’
reduce heat, and simmer 45 minutes. Remove from heat, discard bay leaf. Ladle
into bowls, top with chips.
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Yield: 4 servings (2 cups soup and _ cup chips)
Calories
256;
Carbohydrate 44.5 g;
Fat 4.1 g;
Protein 12.6 g;
Fiber 10.1 g;
Cholesterol 4 mg;
Iron 3.5 mg;
Sodium 700 mg;
Calcium 155 mg.
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