Chicken Pinto Tortilla Soup


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Serves 4 - 2 cup servings | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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


Questions, Comments & Reviews



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