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Chicken Pinto Tortilla Soup

spryte
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I just threw together a low fat soup with what I had on hand. It was pretty tasty too!

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• 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

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