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Soup - Chicken Tortilla Recipe


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     Soup - Chicken Tortilla

Category   Salads - Soups - Sidedishes
Sub Category   None

2 Tbl. Olive oil
1 large onion, chopped
1 can, (4 oz) green chilis
2 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 tsp. ground cumin
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) diced tomatoes with garlic and onion, undrained
5 Cups reduced sodium chicken broth
1 rotisserie chicken, shredded
1/4 tsp.minced fresh cilantro
2 tsp. lime juice
1/4 tsp. salt
11/4 tsp. pepper
Crushed tortilla chips
Shredded Monterey Jack or cheddar cheese

In a Dutch oven, heat oil over medium heat. Sauce onion, until tender, about 5 minutes. Add chilis, garlic, jalapeño and cumin. Cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil, then reduce heat.
Stir in chicken. Simmer, uncovered, for 10 minutes. Add cilantro, lime juice, salt and pepper..
Top each down with chips and cheese.
NOTE- To freeze, let soup cool then freeze in freezer containers. To use, partially thaw in refrigerator. More broth may need to be added when reheating. 200 cal., 8 g fat (2 g sat.fat) 55 mg chol, 941 mg. sodium, 9 g. carb. 4 g sugar, 2 g fiber.

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