| 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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