Best Chicken Tortilla Soup
From the Fall 2005 issue of Cooking for Two Magazine
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.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1-1/4 cup: 284 calories, 14g fat (3g saturated fat), 40mg cholesterol, 617mg sodium, 24g carbohydrate (7g sugars, 5g fiber), 18g protein.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi T" <email@example.com>
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