Best Chicken Tortilla Soup
Prep: 30 minutes.
Cook: 25 minutes.
YIELD: 3 servings
· 1/4 cup shredded Mexican cheese blend
· 5. Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips. Yield: 3-1/2 cups.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1 cup equals 284 calories, 14 g fat (3 g saturated fat), 40 mg cholesterol, 617 mg sodium, 24 g carbohydrate, 5 g fiber, 18 g protein.
Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, and 1 fat.
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
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