| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | 1 | servings | |
INGREDIENTS
| 5 | Corn; (6-inch) tortillas, cut into thin strips | |
| 1 1/2 | lb | Skinned; boned chicken breasts |
| 1 | cn | (15.5 ounce) cannellini beans or other white beans; undrained |
| 1 | cn | (14.5 ounce) Mexican style stewed tomatoes w/garlic; cumin and jalapenos, undrained |
| 1 | cn | (14-1/4 ounce) fat-free chicken broth |
| 3 | cn | (4.5 ounce) chopped green chiles; undrained |
| 1/4 | c | Lime juice |
| 2 | ts | Bottled minced garlic |
| 3/4 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 2/3 | c | Low-fat sour cream |
| 2/3 | c | (2-2/3 ounces) shredded reduced-fat sharp cheddar cheese |
INSTRUCTIONS
1. Preheat oven to 375 degrees. 2. Spread tortilla strips on a baking sheet. Bake at 375 for 6 minutes or until toasted, stirring after 3 minutes. Set aside. 3. Combine chicken and next 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. 4. Remove chicken from pan with tongs or a slotted spoon. Let cool slightly; shred chicken with 2 forks. Return shredded chicken to pan; sitr well. Cook until thoroughly heated. Ladle soup in to bowls; top with sour cream, chees, and tortilla strips. Yield: 10 servings (serving size= 1 cup soup, 1 T sour cream, 1 T cheddar cheese, and 1/5 of tortilla strips) POINTS: 5 Per serving: cal 235 (19% from fat); fat 4.9g chol 51 mg sod 721mg NOTE: I used low fat torilla chips and crushed them into it with the cheese and scallions no sour cream. Also, some of the cans/jars weren't exact ounce wise so I just used what I had and it still came out excellent! Posted to EAT-LF Digest by len@ams.org on Jul 15, 1999, converted by MM_Buster v2.0l.
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