Hearty Tortilla Soup
Serve with baked tortilla chips and a green salad.

Serves: 6

• 1/2 cup frozen corn kernals
• 1/2 cup celery, chopped
• 1 cup onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 - 4 ounce can green chilies
• 1 - 14.5 ounce can diced tomatoes
• 2 cups fat-free beef broth
• 2 cups fat-free chicken broth
• 1 - 8 ounce can tomato sauce
• 1 cup water
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon Worcestershire sauce
• 2 cups cooked, diced chicken breasts
• 6 Corn tortillas
• Optional Garnishes:
• 1/3 cup Chopped cilantro (optional)
• 1 cup shredded fat free Cheddar cheese(optional)

Slice the tortillas into thin strips and place on baking sheet.
Bake at 250 degrees until crispy. This will take about 30-40 minutes or so.

Saute onions and garlic in oil for about 4-5 minutes. Add the rest of the ingredients, except cilantro. Simmer until the tortilla strips are ready. Put some of the cheese and cilantro into each bowl.

Pour soup over the cheese and top with the crispy tortilla strips.

Per Serving: 258 Calories; 5g Fat (14.2% calories from fat); 1g Saturated Fat; 35g Protein; 26g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 765mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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