Sacramento Taco Soup
- 1 lb Skinless bonesless chicken
- -breasts; cut into bite-size
- -pieces
- 29 oz No-salt-added whole
- -tomatoes; undrained and
- -chopped; two-cans
- 27 1/2 oz No-salt-added chicken broth;
- -two-cans
- 4 oz Canned chopped green chiles;
- -undrained
- 1/4 ts Salt
- 4 md Corn tortillas; 6-inch diam;
- -halved
- 1/2 c Chopped green onions
- 2 oz Reduced-fat monterey jack
- -cheese; shred to make
- -1/2-cup
- 1/4 c Chopped fresh cilantro
- 1/4 c Green taco sauce; commercial
Combine first 5 ingredients in a large saucepan; stir well. Bring to a
boil; reduce heat, and simmer, uncovered, 30 minutes.
Cut 1 tortilla half into 1-inch pieces, and place in a soup bowl. Add 1 cup
soup; top with 1 tablespoon green onions, 1 tablespoon cheese, 1-1/2
teaspoons cilantro, and 1-1/2 teaspoons green taco sauce. Repeat procedure
with remaining ingredients.
[Yield: 8 servings (about 155 calories per serving; 17% cff) Protein 17.4g
/ Fat 2.9g /Carbohydrate 13.2g / Cholesterol 38mg / Iron 1.8mg / Sodium
277 mg / Calcium 130mg]
(c)1998 contact cookinglight.com
Recipe by: CookingLight.com 1998
Posted to EAT-LF Digest by Pat Hanneman on Sep 29,
1998, converted by MM_Buster v2.0l.
boil; reduce heat, and simmer, uncovered, 30 minutes.
Cut 1 tortilla half into 1-inch pieces, and place in a soup bowl. Add 1 cup
soup; top with 1 tablespoon green onions, 1 tablespoon cheese, 1-1/2
teaspoons cilantro, and 1-1/2 teaspoons green taco sauce. Repeat procedure
with remaining ingredients.
[Yield: 8 servings (about 155 calories per serving; 17% cff) Protein 17.4g
/ Fat 2.9g /Carbohydrate 13.2g / Cholesterol 38mg / Iron 1.8mg / Sodium
277 mg / Calcium 130mg]
(c)1998 contact cookinglight.com
Recipe by: CookingLight.com 1998
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
