Ingredients
- 1 (6 inch) corn tortilla
- Vegetable cooking spray
- 1 tbsp vegetable oil
- 1 (4 ounce) skinned, boned chicken breast (cubed)
- 2 tbsp all-purpose flour
- ½ C no-salt-added tomato sauce
- ¼ C skim milk
- 1 (13 ½ ounce) can no-salt-added chicken broth
- ¾ tsp chili powder
- ¼ tsp ground cumin
- 1/8 tsp salt
- 1/8 tsp garlic powder
- Dash of ground red pepper
- ¼ C seeded, chopped tomato
- 2 tbsp shredded reduced-fat sharp cheddar cheese
- ½ t minced jalapeno pepper (optional)
Instructions
Cut tortilla into very thin strips; place on a baking sheet. Bake at 325o for 10 minutes or until crisp, set aside. Coat a medium saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; sauté 4 minutes or until lightly browned. Add flour, and cook, stirring constantly, for 1 minute. Gradually stir in tomato sauce, milk, and chicken broth. Stir in chili powder and next 4 ingredients. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. To serve, ladle soup into individual bowls, and top each serving with half of the tortilla strips, 2 tbsp tomato, 1 tbsp cheese, and if desired, ¼ tsp jalapeno pepper. Yield: 2 servings
Nutrition
- Calories 225
- Calories from fat 26%
- Fat 6.6 g
- Saturated fat 2.0 g
- Carbohydrates 20.0 g
- Protein 20.2 g
- Cholesterol 38 mg
- Sodium 397 mg
Exchanges
- 1 Starch
- 2 Lean Meat
- 1 Vegetable
