Veggie and Chicken Tortilla Soup
Heat some of the water until almost boiling. Add the bouillon and stir to dissolve.
In a large pot, saute first four ingredients until tender. Add the remaining ingredients except zucchini and/or vegetables (also include the bouillon water and the remaining water). Cover and bring to a boil.
Reduce heat to low and simmer for about an hour.
Add zucchini or any additional vegetables that you want in the soup.
Simmer until the vegetables are tender, about 30 more minutes.
To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
Spray a non-stick
pan with cooking oil spray. Slice the corn tortillas into thin strips
and sautee until they are slightly crisp. Lightly sprinkle the tortilla
strips with salt if desired. Layer the tortilla strips in bowls.
* Can add zucchini, corn or black, pinto or kidney beans as well.
Per Serving (does not include garnishes): 116 Calories; 3g Fat (25.2% calories from fat); 12g Protein; 11g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007