Soup

PNGwen's Chicken and Bean Tortilla Soup is for Soup.

PNGwen's Chicken and Bean Tortilla Soup takes 10 minutes to prepare.

PNGwen's Chicken and Bean Tortilla Soup takes 62 minutes to cook.

PNGwen's Chicken and Bean Tortilla Soup makes 6 servings.

The ingredients for PNGwen's Chicken and Bean Tortilla Soup are:

1 tsp. extra virgin olive oil
1 cup onion, chopped
2 cloves garlic, minced
2 cups cooked, shredded chicken breast (skin removed)
1 cup low-sodium pinto beans
1 tbsp. fresh jalape?o, chopped and seeded
1 tsp. ground cumin
1 tsp. Worcestershire sauce
? tsp. chili powder
Two 14-oz. cans low-sodium chicken broth
One 14?-oz. can low-sodium diced, peeled tomatoes
1? cups crushed, baked tortilla chips (about 16 chips)
? cup plain low-fat yogurt (for garnish)

Here is how you make PNGwen's Chicken and Bean Tortilla Soup:

Heat olive oil in Dutch oven over medium-high heat. Add onion and garlic; saut? 2 minutes. Stir in chicken and all remaining ingredients except tortilla chips and yogurt. Reduce heat; simmer 1 hour. Ladle soup into bowls; top with crushed tortilla chips and a dollop of yogurt.Serving Size: makes 6 - 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user MSPINGUIN.

The nutritional information for PNGwen's Chicken and Bean Tortilla Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 282.5

• Total Fat: 2.6 g
• Cholesterol: 67.3 mg
• Sodium: 1,401.7 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 5.8 g
• Protein: 30.9 g