CHICKEN PINTO TORTILLA SOUP

 

  • Cooking Time:
  • Servings: 4 - 2 cup servings
  • Preparation Time:

Ingredients

  • 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

Notes

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

Categories: Beans  Dinner  Low Fat  Lunch  Poultry  Soup  Soup 

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