A family favorite that’s healthy and easy to make. It can be on the table in 20-30  minutes from start to finish.

Chicken Tortilla Soup

1  can (4 oz.) diced chilies

1 medium onion, chopped(or the equivalent dried minced onions)

1-1/4 tsp. minced garlic (in a jar)

4 cups fat free chicken broth

1/4 c.  fat free chicken broth used to saute’ onion and garlic

1 can (10-1/2 oz.) Rotel tomatoes with green chilies (torn apart and undrained)

1 can (15 oz.) tomato sauce

1 tsp. chili powder

1 tsp. cumin

1 tsp. taco seasoning mix

1 to 1-1/2 cups cooked white meat skinless chicken (broken into bite-size pieces; also when in a hurry I use canned chicken)

1 can (15 oz.)  pinto beans-drained and rinsed

1 can (15 oz.)  red kidney beans-drained and rinsed

8 corn tortillas (uncooked) cut into  1″ strips (you can adjust the soup thickness by using more or less)

In a large non-stick pot, saute’ green chilies, onion and garlic in 1/4 cup fat free chicken broth until translucent or moisture is absorbed, if using dried minced onions.  Add the can of torn apart Rotel tomatoes including liquid,  tomato sauce, chicken broth, chili powder, cumin and taco seasoning mix. Heat to a soft boil then reduce heat and allow to simmer for 10 minutes; then add cut tortilla strips. Simmer soup for another 5-10 minutes until it thickens. Add chicken and beans then simmer until chicken and beans are thoroughly heated.

If desired garnish soup with:  grated cheese,  guacamole, sour cream and packaged tortilla strips.

Serves 8

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