Tortilla Soup
by Jackie Fletcher
serves: 6
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My version of Chicken Tortilla Soup is quick, healthy, delicious and so easy to make. This ultra easy recipe for chicken tortilla soup will make 6 generous servings. |
Ingredients: |
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1 Box |
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Chicken Broth |
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2 Cups |
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Water |
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3 Cups |
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Cooked, Diced Chicken Breast |
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14 oz |
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No Salt Diced tomatoes |
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1 cup |
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Diced green bell pepper |
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8 oz |
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No SaltTomato sauce |
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1/2 cup |
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Diced yellow onion |
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1 Can |
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Black beans (drained) |
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3 oz |
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Low fat cheddar cheese (shredded) |
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3 TBS |
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Scallions (chopped) |
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1 TBS |
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Cumin |
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1 TBS |
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Chili Powder |
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1 Tsp |
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Cayenne Pepper |
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1 whole |
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Diced jalapeno |
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1 cup |
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Thin wheat pasta or angel hair in pieces |
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1 TBS |
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Olive oil |
Directions: |
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In a large stock pan, saute onion and green pepper in olive oil until almost soft. Add chicken all the rest of the ingredients except cheese, tortilla chips and scallions. Bring to a boil and simmer about 20 minutes. Serve soup hot with shredded cheese, tortilla chips and scallions as garnish on top. Enjoy!
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