Soup

Chicken Tortilla Soup (oxygen magazine recipe) is for Soup.

Chicken Tortilla Soup (oxygen magazine recipe) takes 5 minutes to prepare.

Chicken Tortilla Soup (oxygen magazine recipe) takes 30 minutes to cook.

Chicken Tortilla Soup (oxygen magazine recipe) makes 4 servings.

The ingredients for Chicken Tortilla Soup (oxygen magazine recipe) are:

1 tbsp olive oil
1 medium onion, diced
1 7 oz can diced green chili peppers
3 cloves garlic, crushed
1 1/2 lb chicken breast
2 cups chicken broth
2 cups water
2 14 oz cans whole tomatoes
1 14 1/4oz can corn
1 14 1/2oz can black beans, drained and rinsed
Sea Salt, to taste
2 whole wheat tortillas
1 lime quartered
4 tsp Greek yogurt
1/2 english cucumber, diced

Here is how you make Chicken Tortilla Soup (oxygen magazine recipe):

Ready in 30 min, and makes 4 servings1. Put stockpot over medium heat and add first four ingredients. Let simmer until onion softens.2. Add chicken, broth, water and tomatoes with liquid. Cover and increase heat until liquid boils, then reduce heat and let simmer for about 20 min.3. Remove chicken from pot and, on a plate, use two forks to shred it. Return chicken to pot, chop up tomatoes in the pot with a spoon and add corn and beans and continue simmering for another 10 min or until chicken is entirely cooked through. Salt to taste.4. Meanwhile, preheat oven to 350 degrees. Slice tortillas in half and then into strips and place on a baking sheet. Bake in oven for 10 min or until crisp. Garnish soup with tortilla strips, lime wedge, teaspoon of Greek yogurt and cucumber.This recipe was found in the February 2009 Oxygen Magazine. It is my favorite recipe to make and my kids love it!!Number of Servings: 4Recipe submitted by SparkPeople user CELENA23.

The nutritional information for Chicken Tortilla Soup (oxygen magazine recipe) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 469.1

• Total Fat: 9.1 g
• Cholesterol: 52.6 mg
• Sodium: 1,840.9 mg
• Total Carbs: 65.4 g
• Dietary Fiber: 15.0 g
• Protein: 40.8 g