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Chicken Tortilla Soup Recipe


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     Chicken Tortilla Soup

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   10 mins/30 mins
  Mexican Beer or Margaritas

1 Tbsp Olive Oil
1 Onion, chopped
3 Large Cloves Garlic, minced
1 Jalapeno, diced & peeled
1 Tsp Ground Cumin
1 Tsp Chili Powder
1 - 14 1/2 oz can Crushed Tomatoes
1 - 15 oz can of Rotel
3 Cups Chicken Broth
1 - 14 1/2 oz can black beans, drained & rinsed
1 Cup Corn, drained if canned
2 Boneless Chicken Breasts
1/4 Cup Fresh Cilantro, chopped
1 Lime, juiced
1 Avocado sliced, for garnish

1. Heat 1/4 cup olive oil over med-high heat in a small pan. Add tortilla strips in small batches & fry til crisp. Drain & salt to taste; 2. Heat olive oil in a large pot over medium heat. Add onion, garlic & jalapeno & cook til onion is softened; 3. Add remaining ingredients & simmer 20 minutes or until chicken is cooked through; 4. Remove chicken & shred. Add back to the pot & simmer for 3 minutes; 5. Spoon soup into bowls & top w/tortilla strips, lime wedges & avocado.
Nutrition Informaiton- Serving size = 1.5 cups . . Calories 278; Carbs 27g; Protein 18g; Fat 11g; Saturated Fat 1g; Colesterol 36mg; Sodium 671mg; Potassium 714mg; Fiber 6g; Sugar 4g; Vitamin A 290IU; Vitamin C 19.9mg; Calcium 69mg; Iron 2.7mg.
Serving Suggestions
Mexican Beer or Margaritas

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