Lunch

Chicken tortilla soup (small batch) (WW 1) is for Lunch.

Chicken tortilla soup (small batch) (WW 1) takes 15 minutes to prepare.

Chicken tortilla soup (small batch) (WW 1) takes 45 minutes to cook.

Chicken tortilla soup (small batch) (WW 1) makes 9 servings.

The ingredients for Chicken tortilla soup (small batch) (WW 1) are:

Jalapeno or pablano pepper, 1 pepper
Garlic, 1 clove
Cilantro, dried, 1 tbsp
Onions, raw, 0.5 cup, chopped
Swanson Chicken Broth 99% Fat Free, 6 cups
Rotel original diced tomatoes and green chiles, 1.5 cups (1 can)
Sweet Corn, Fresh, 1 cup
Chicken Breast Tenders, raw, 9 oz
Beans, black, canned 0.5 cup
chili powder, cumin to taste
pepper to taste

Here is how you make Chicken tortilla soup (small batch) (WW 1):

Chop chicken in small cubes. Start to brown in nonstick pan. Add garlic ,minced jalepano and onions. Cook together till chicken is done. Add sweet corn, fresh or frozen. This will release the sweetness of the corn. Cook about 2-3 minutes, stir often. Transfer pan to a larger pot for soup.Add broth,diced tomatoes and chiles and black beans. Bring pot to a boil , then turn down to simmer. Add chili powder, cumin, cilantro and pepper. Simmer till ready. About 15-20 minutes.makes 9 - (1cup servings)You can top with sour cream or salsa and serve with tortilla chipsNumber of Servings: 9Recipe submitted by SparkPeople user JJAR18.

The nutritional information for Chicken tortilla soup (small batch) (WW 1) is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 67.1

• Total Fat: 0.4 g
• Cholesterol: 17.5 mg
• Sodium: 531.5 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 1.8 g
• Protein: 7.5 g

Chicken tortilla soup (small batch) (WW 1) is Mexican cuisine.

The dietary needs meet for Chicken tortilla soup (small batch) (WW 1) is Low Fat