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CHICKEN PINTO TORTILLA SOUP
Chicken Pinto Tortilla Soup
I just threw together a low fat soup with what I had on hand. It was pretty tasty too!
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PrintINGREDIENTS
- Servings: 4 - 2 cup servings
- 3 C veggie broth
- 1 C chicken broth
- 6 oz chicken, cooked, cut into bite-sized pieces
- 1 can pinto bean, drained
- 1 can homini, drained
- 1 C your favorite chunky salsa
- 1 tsp dried epazote (or cilantro or oregano)
- 1 or 2 tsp cumin
- Smokey Chipotle Tabasco, a few good shakes
- 4 corn tortillas
- cooking spray
- kosher salt
DIRECTIONS
Preheat oven to 450F
Combine first 9 ingredients in a soup pot.
Simmer 20 minutes.
Cut tortillas into 1/2 in strips, spread out on a cookie sheet in a single layer.
Spray with cooking spray and sprinkle with kosher salt. Toss and rearrange back to a single layer.
Bake until lightly browned.
Sprinkle tortilla strips over bowls of soup.
Garnish with cilantro, cubes of avocado, or reduced fat shredded cheese.
Enjoy!
Nutritional Info per 2 Cup Serving
Calories: 324.7
Fat: 3.5
Carbs: 53.3
Protein: 17.9
RECIPE BACKSTORY
I just threw together a low fat soup with what I had on hand. It was pretty tasty too!
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