TNT Tortilla Soup
Jan 3, 2007 18:24:37 GMT -8
Post by tami on Jan 3, 2007 18:24:37 GMT -8
I made the best ever Tortilla Soup the other night. I just had a bowl for lunch and it is so terrific I have to share the recipe.
I found it on the Cooking Light message board. I changed a couple things and took others advice on what they changed so I will post it as I made it.
If somone runs it through mastercook that would be awesome. I think it will come out around 3-4 points per serving. The recipe says it makes 6 servings at 1 1/2 cups per serving but we have had 6 servings of it already and there is still
about 2 1/2 cups of soup left. I would say it makes 8 servings easy.
Tortilla Soup
1 Tablespoon olive oil
8 corn tortillas, chopped
6 garlic cloves minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
2- 14 ounce cans Muir Glen Fire roasted tomatoes with green chiles
2 Tablespoon ground Cumin
1 Tablespoon Chili Powder
3 Bay leaves
6 cups chicken stock
2 cups shredded cooked chicken breast
Heat oil in a dutch oven over medium heat, add tortillas, garlic and onion, saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat and let simmer 30 minutes. Remove bay leaves, stir in chicken and fresh cilantro. Simmer until chicken is hot.
Ladle into bowls and garnish as desired.
Possible Garnishes;
Avocado
FF Sourcream
Baked tortilla chips
Shredded LF cheese
I found it on the Cooking Light message board. I changed a couple things and took others advice on what they changed so I will post it as I made it.
If somone runs it through mastercook that would be awesome. I think it will come out around 3-4 points per serving. The recipe says it makes 6 servings at 1 1/2 cups per serving but we have had 6 servings of it already and there is still
about 2 1/2 cups of soup left. I would say it makes 8 servings easy.
Tortilla Soup
1 Tablespoon olive oil
8 corn tortillas, chopped
6 garlic cloves minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
2- 14 ounce cans Muir Glen Fire roasted tomatoes with green chiles
2 Tablespoon ground Cumin
1 Tablespoon Chili Powder
3 Bay leaves
6 cups chicken stock
2 cups shredded cooked chicken breast
Heat oil in a dutch oven over medium heat, add tortillas, garlic and onion, saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat and let simmer 30 minutes. Remove bay leaves, stir in chicken and fresh cilantro. Simmer until chicken is hot.
Ladle into bowls and garnish as desired.
Possible Garnishes;
Avocado
FF Sourcream
Baked tortilla chips
Shredded LF cheese