1 teaspoons ancho chile powder, or your favorite chile powder
GARNISH-
1 jalapeño chile, cut into rings
12 baked tortilla chips
1/2 cup shredded light Monterey Jack cheese
2 scallions, thinly sliced
1/4 cup cilantro, finely chopped
3 tablespoons reduced-fat sour cream
1 lime, cut in wedges
Instructions
1. In a large pot, bring chicken, broth, tomatoes and water to a boil
over medium-high heat. Reduce heat to medium-low and simmer
until chicken is cooked through, about 6 to 8 minutes.
2. Add the salt and chile powder, and taste, adding more chile
powder if desired. Divide soup among serving bowls, and top with
garnishes
Originally Submitted
1/16/2011
0 Out of 5 from
0 reviews
You can add this Tortilla Soup (165 cal; 95 garnish) recipe to your own private DesktopCookbook.
 Recipe "Pin It"){kind=logo}
