| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 1 | cn | (4 oz) chopped green chiles |
| 1 | md | Onion; chopped |
| 1 1/2 | ts | Minced garlic |
| 4 1/4 | c | Fat-free chicken broth; divided |
| 1 | cn | (10 oz) Ro-Tel tomatoes with green chiles; crushed and drained |
| 1 | cn | (16 oz) pureed tomatoes; undrained |
| 2 | ts | Chili powder |
| 2 | ts | Cumin |
| 1 1/2 | c | Cooked chicken breast; diced |
| 5 | Tortillas; cut into strips | |
| 1 | pk | (8 oz) non-fat cheddar or mozzarella cheese; grated |
| 8 | tb | Fat-free sour cream |
INSTRUCTIONS
In a large, non-stick skillet, saute onion and garlic in 1/4 cup broth. Add RoTel tomatoes, pureed tomatoes, chicken broth, chiles, seasonings. Add chicken and heat to boiling. Reduce heat and simmer 20-30 minutes. Add tortilla strips and simmer 15 minutes more. Garnish with fat-free sour cream and grated fat-free cheese. Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 5, 1998
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