Low Fat Chicken Tortilla Soup

low fat chicken tortilla soup
    tortilla soup
  • Tortilla Soup is a 2001 American dramedy film directed by Maria Ripoll. The screenplay by Tom Musca, Ramon Menendez, and Vera Blasi is based on the film Eat Drink Man Woman, which was written by Hui-Ling Wang, Ang Lee, and James Schamus.
    low fat
  • Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet.
  • 3 g or less per reference amount (and per 50 g if reference amount is small).
  • This food labeling term denotes the product has less than 3g of fat in a given size of serving.
  • Cowardly
  • easily frightened
  • the flesh of a chicken used for food
  • a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
low fat chicken tortilla soup - Frontier Soups
Frontier Soups Homemade In Minutes South Of The Border Tortilla Soup, 4.5-Ounce Bags (Pack of 4)
Frontier Soups Homemade In Minutes South Of The Border Tortilla Soup, 4.5-Ounce Bags (Pack of 4)
Homemade In Minutes all natural soup mixes from Frontier Soups offers convenience along with nutrition. Each mix contains no added salt, preservatives or MSG and is ready to serve in about 30 minutes! The home cook simply adds fresh or pantry items to perfectly spiced pre-measured dry ingredients for gourmet results. South of the Border Tortilla Soup is our top seller. Add chicken, salsa and chips for this Mexican specialty. Gluten-free. Makes 4-5 12oz. servings.Comments or questions please contact Frontier Soups at 800-253-0550

81% (5)
Baby Acapulco's Soup in Paris (before)
Baby Acapulco's Soup in Paris (before)
After a few tries I finally came up with a pretty close version of Baby A's famous tortilla soup... Here is a photo of the kitchen table before I started cookin' it! 1 Roasted chicken. In this case, I bought a roasted chicken from the market. The roasted chicken gives the soup a very nice flavor. But a non-roasted chicken could work as well - just will have a different flavor. 3 Red Onions (halved and some finely chopped) 2 bundles Cilantro without any stems (stems make it bitter) 2-3 Chopped tomatos 2-3 Garlic cloves 1-2 T Ground cumin 2 Avocados 3 Carrots (chunks) 3-4 stalks Celery (chunks) a few Limes 5 Corn Tortillas Basmati Rice Optional: Mexican Cheese Optional: Chile peppers, cayenne peppers, or any hot pepper will do (cayenne flakes as well) Remove the breast meat and thigh meat from the Roast Chicken. Dice the meat and put it in the fridge. In a Large pot put the remainder of the roast chicken, carrots, onions, celery, garlic cloves. Top with water. Add some Olive Oil, a bit of salt and pepper, and optionally the hot pepper. Simmer over low heat (covered) till the chicken completely comes apart (about 2 hours). To boost the flavor, consider simmering an hour or so without the cover allowing it to cook down a bit. Drain and strain everything into another pot. Continue heating the broth, add salt, pepper, cumin to taste (be careful with the cumin - not too much!). If needed, soak up any excess fat off the top using a tortilla or bread. Prepare the Basmati Rice. Don't cook it too much as the hot broth will do the rest. And you'll want to have the leftovers without soggy rice. When ready to serve put the diced chicken, scoop of rice, chopped red onions, chopped tomatoes, fresh cilantro, tortilla, avocado in each bowl. Add the very hot broth to the bowl. Serve with warmed corn tortillas, extra Cilantro, Onions, Grated cheese, Limes on the side. Vegetarian: Omit the chicken! This soup can be just as good using veggie boullion or just add more veggies when cooking. Combined with the rice, cheese, and tortillas this is a meal in itself. Voila!
Chicken Tortilla Soup
Chicken Tortilla Soup
From sparkpeople.com 3 points 2 boneless skinless chicken breasts 1/2 cup water 6 cups Campbells Low Sodium Chicken Broth 2 tbsp ground cumin 1/4 cup uncooked long grain white rice 1 1/2 cups frozen yellow sweet kernel corn 1/2 cup chopped red sweet bell peppers 1/2 cup Pace Chunky Salsa Mild 3 tbsp fresh chopped cilantro leaves 1/4 cup fresh lime juice 1 flour tortilla BOIL chicken in water in a covered pot until tender PULL APART using 2 forks to make chicken 'strings' ADD broth, cumin and rice and HEAT TO BOIL COVER and SIMMER for 20 minutes STIR in corn, bell pepper, salsa, cilantro and lime juice and heat through ADD black pepper to taste TOP with *crispy tortilla strips (see below) and serve *crispy tortilla strips-cut flour tortilla into strips and bake on a cookie sheet in preheated oven at 425 F for 20 minutes or until golden brown Serves 6 Cal: 145, Fat 2g, Fiber 2.5g

low fat chicken tortilla soup
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