Tortilla Soup

Ingredients

• 4 Corn Tortillas Sliced into thin strips
• Cooking Spray
• 1 Tbsp Olive Oil
• 1 Onion Diced
• 1 Garlic Clove Minced
• 1 Qt Chicken Stock Low sodium
• 4 Oz Green Chilies Diced
• 14.5 Oz Tomatoes Diced; Reduced sodium
• 1.5 Cups Shredded Chicken Cooked
• Salt and Pepper To taste
• 1 Avocado Diced
• 1 Cup Monterey Jack Cheese Shredded
• Lime Wedges
• 3 Tbsp Sour Cream

Instructions

1. Heat oven to 350 degrees.

2. Lightly coat tortilla strips with cooking spray and place on a baking sheet. Roast in oven about 15 minutes, tossing the strips every 5 minutes, until golden brown and crisped.

3. Heat oil in a large pot. Add in onion and garlic, and cook until softened, about 5 minutes.

4. Add in broth, tomatoes, and chilies. Bring to a boil and cover. Reduce heat and simmer for about 20 minutes.

5. Stir in shredded chicken and cook for an additional 5 minutes.

6. Ladle into bowls and garnish with tortilla strips, avocado, cheese, lime wedges, and sour cream.

Nutrition Info

Calories:

589

Total Fat:

34g

Saturated Fat:

12.2g

Sodium:

579mg

Potassium:

921mg

Total Carbohydrate:

33g

Dietary Fiber:

9g

Protein:

42g