* Exported from MasterCook *
CHICKEN TORTILLA SOUP 3
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cloves garlic -- minced
1 onion -- chopped
3 tablespoons light margarine
2 tablespoons flour
3 (14 oz. cans fat-free chicken broth
4 cups skim milk
1 (10 3/4 oz.) can cream of chicken soup
1 cup salsa
1 (15 oz.) can creamed corn
6 skinless boneless chicken breast halves -- cooked
2 tablespoons ground cumin
1 packet dry fijata seasoning
3 tablespoons fresh cilantro -- chopped
16 ounces tortillas chip
8 ounces reduced fat monterey Jack cheese -- shredded
1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and milk. Bring to a boil and reduce heat to low.
2. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to hat for 15 minutes.
3. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
Source:
"allrecipes.com"
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Per Serving (excluding unknown items): 325 Calories; 8g Fat (21.7% calories from fat); 42g Protein; 25g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 1082mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Posted by: Cheryl Bussing <gypsybussings@yahoo.com>
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