Anyone have a low-fat tortilla soup recipe?

tortilla soup with chickenAnyone have a low-fat tortilla soup recipe?
Tortilla Soup





http://www.low-fat-recipes.com/soups/tor鈥?/a>





1/2 c onions - chopped


4 ozs green chilies - chopped


4 c chicken broth


2 c long-grain white rice - cooked


10 ozs tomatoes and green chilies - undrained


5 ozs chicken breast strips - cooked and cubed


1 tbsp lime juice


low-fat tortilla chips





In a large saucepan, cook onions and chilies until tender. Add broth, rice, tomatoes, and chicken cubes. Mix well. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Stir in lime juice. Top each serving with tortilla chips.





10 servings; 169 Cal; 1g Fat; 7g Pro; 32g Carb; 9mg Chol; 796mg Sod








Low-Fat Tortilla Soup





http://www.mamashealth.com/recipe/soup/t鈥?/a>





Ingredients:


2 cans (10-11 oz.) low-fat, low-sodium cream of mushroom soup


2 cans (10-11 oz.) low-fat, low-sodium cream of chicken soup


2 cans (14 oz.) chicken broth


2 cans (10 oz.) Rotel tomatoes and green chiles


2 c. skim milk (seasoned with a 陆 tsp. of chili powder and a 陆 tsp. of garlic salt


6 large flour tortillas (torn into pieces)


3-4 boneless, skinless chicken breasts, cooked and diced


陆 c. corn tortilla chips (for each soup serving)


2 tbsp. low-fat or fat-free sour cream (for each soup serving)


录 c. diced tomatoes (for each soup serving)


3 tbsp. low-fat or fat-free shredded cheese (for each soup serving)


Directions:





Mix all ingredients and bring to a boil over stove.


Place 陆 c. serving of the corn tortilla chips into individual serving bowls.


Top each serving of chips with 1 c. soup, low-fat or fat-free sour cream, diced tomatoes and low-fat or fat-free shredded cheese.Anyone have a low-fat tortilla soup recipe?
Spicy Chicken Tortilla Soup


From former GMA co-host and author Joan Lunden








This is absolutely one of my favorite recipes -- it brings back great memories of my college years in Mexico City. It is a delicious Spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.








In a large saucepan, saute:








1 chopped medium onion (about 1 cup) and


2 minced garlic cloves (about 2 tsps) in


2 tbsps vegetable oil


over low heat for 5 minutes until onion is softened.


over low heat for 5 minutes until onion is softened.








Add one 4 ounce can green chiles -- chopped


a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice)


4 cups chicken broth


1 tsp lemon pepper


2 tsps worcestershire sauce


1 tsp chili powder


1 tsp ground cumin


1/2 tsp hot sauce.


Simmer for 20 minutes.





In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.





Add 1 pound skinless boneless chicken breasts, cut into small cubes.





Simmer for 5 minutes.





Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.





I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious.





Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.