| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups, Cooking lig |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Skinless bonesless chicken breasts; cut into bite-size pieces |
| 29 |
oz |
No-salt-added whole tomatoes; undrained and chopped; two-cans |
| 27 1/2 |
oz |
No-salt-added chicken broth; two-cans |
| 4 |
oz |
Canned chopped green chiles; undrained |
| 1/4 |
ts |
Salt |
| 4 |
md |
Corn tortillas; 6-inch diam; halved |
| 1/2 |
c |
Chopped green onions |
| 2 |
oz |
Reduced-fat monterey jack cheese; shred to make 1/2-cup |
| 1/4 |
c |
Chopped fresh cilantro |
| 1/4 |
c |
Green taco sauce; commercial |
INSTRUCTIONS
Combine first 5 ingredients in a large saucepan; stir well. Bring to a
boil; reduce heat, and simmer, uncovered, 30 minutes.
Cut 1 tortilla half into 1-inch pieces, and place in a soup bowl. Add 1 cup
soup; top with 1 tablespoon green onions, 1 tablespoon cheese, 1-1/2
teaspoons cilantro, and 1-1/2 teaspoons green taco sauce. Repeat procedure
with remaining ingredients.
[Yield: 8 servings (about 155 calories per serving; 17% cff) Protein 17.4g
/ Fat 2.9g /Carbohydrate 13.2g / Cholesterol 38mg / Iron 1.8mg / Sodium
277 mg / Calcium 130mg]
(c)1998 contact cookinglight.com
Recipe by: CookingLight.com 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 29,
1998, converted by MM_Buster v2.0l.
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