Mexican

Chicken tortilla stew/soup is for Soup.

Chicken tortilla stew/soup takes 15 minutes to prepare.

Chicken tortilla stew/soup takes 40 minutes to cook.

Chicken tortilla stew/soup makes 6 servings.

The ingredients for Chicken tortilla stew/soup are:

4 skinless boneless chicken breasts
1 Medium onion diced
1 jalapeno diced
3 cloves garlic minced
2-3 Tbsp olive oile
6 cups low sodium chicken broth
1 - 15oz can black beans rinsed
1 - 15 ounce can diced tomatoes
2.5 Cups frozen corn kernals

Here is how you make Chicken tortilla stew/soup:

boil chicken in water with a bay leave until cooked through. Remove and let cool. Then shred or chop into bite size pieces. heat up the olive oil and saute the onion, jalapeno and garlic for about 10 minutes - until soft. Then add chicken broth, black beans, tomatoes, corn kernels, and chicken that you cooked earlier. While soup is simmering and slice the tortillas into strips and bake at 350 degrees for about 10 minutes or until golden and crispyGarnish soup with the tortilla strips, some reduced fat cheese, cilantro, fresh lime and avocado. Number of Servings: 6Recipe submitted by SparkPeople user UMASSMOLLY.

The nutritional information for Chicken tortilla stew/soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 444.5

• Total Fat: 10.5 g
• Cholesterol: 91.3 mg
• Sodium: 776.1 mg
• Total Carbs: 44.2 g
• Dietary Fiber: 9.1 g
• Protein: 45.5 g

Chicken tortilla stew/soup is Mexican cuisine.