Eating For Life Enchilada Soup w/Avocado
| Prep Time: 0 min | Serves: 1 |
| Cooking Time: 0 min | Yield: 1 servings |
Ingredients
- 1 servings Yellow Corn Tortilla
- 0 tablespoons Cilantro, Fresh
- 1/4 servings Fresh Garlic
- 1 servings Chicken Breast
- 0 cups Tomatoes, Crushed, Canned
- 1/4 cups Onions
- 3/4 cups Soup, Chicken Broth
- 0 tablespoons Cumin Seed
- 1 cups Tomatoes Paste
- 1/2 cups Water
- 1/4 servings Bay Leaves
- 0 teaspoons Chili Powder
- 0 tablespoons Olive Oil
- 0 servings Avocados
- 0 servings Sargento Reduced Fat Mild Cheddar Shredded Cheese
Directions
1. Warm olive oil in a large pot over medium-low heat. Add garlice and cilantro; saute for 3 minutes. Chop 4 of the tortillas into approx. 1-inch squares and add to pot; saute until softened, about 5 minutes.
2. While tortillas are cooking, slice chicken into bite-szied pieces. Add chicken, pureed tomatoes, onions, chicken broth, water, tomato paste, cumin, chili powder and bay leaves; bing to a boil over high heat.
3. Reduce heat to low, add ground red pepper (optional) and simmer for 30 minutes, stirring occasionally.
4. While the soup is simmering, preheat your overn to 400F. Using scissors, cut the remaining tortillas into approximately 1/4 inch wide strips, and place on baking sheet in single layer. Bake until lightly browned, about 7 minutes. (They will crisp as they cool.)
5. After the soup has simmered for 30 minutes, remove the bay leaves. Then ladle a portion (about 1 1/2 cups) of soup into each bowl and top with the shredded cheese, diced avocado and tortilla stips. Serve and enjoy.
From Bill Phillips "Eating For Life"
Nutritional info:
Calories: 325
Protein: 35
Carbs: 25
Fat: 9