Mexican

Chicken-Tortilla Soup Modified Cooking Light Recipe is for Soup.

Chicken-Tortilla Soup Modified Cooking Light Recipe takes 25 minutes to prepare.

Chicken-Tortilla Soup Modified Cooking Light Recipe takes 60 minutes to cook.

Chicken-Tortilla Soup Modified Cooking Light Recipe makes 8 servings.

The ingredients for Chicken-Tortilla Soup Modified Cooking Light Recipe are:

Olive Oil, 1tsp
Onions, raw, 1 cup, chopped
Garlic, 2 clove
Chicken Breast, no skin, 2 cups cooked and sheredded
White Wine, 1/4 cup
*Green Chili Peppers, canned, 4.5 oz
*Cumin seed, 1 tbsp
Worcestershire Sauce, 1 tsp
Chili powder, .5 tbsp
Chicken Broth, 30 fl oz
*Del Monte Petite Cut Diced Tomatoes 1-14 oz can
Tomato Soup, 1 cup
Black Beans 1 can
*baked tostitoes, 10 oz
Breakstone Fat Free Sour Cream, 8 tbsp

Here is how you make Chicken-Tortilla Soup Modified Cooking Light Recipe:

Saute Olive oile, Onion and garlic in Dutch oven for 3 minuted until tender. Add next 10 ingredients up to Black Beans. Cover and simmer for 60 minutes. Add tortilla chips and sour cream as you serve.Serving Size: Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user AVAS1NANA.

The nutritional information for Chicken-Tortilla Soup Modified Cooking Light Recipe is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 269.2

• Total Fat: 5.6 g
• Cholesterol: 14.1 mg
• Sodium: 930.2 mg
• Total Carbs: 44.7 g
• Dietary Fiber: 6.1 g
• Protein: 11.1 g

Chicken-Tortilla Soup Modified Cooking Light Recipe is Mexican cuisine.

The dietary needs meet for Chicken-Tortilla Soup Modified Cooking Light Recipe is Low Fat