Tortilla Chicken Cilantro Soup
1 pouch (16 oz.) H-E-B Fresher Lasting® Salsa Picante
2 boxes (32 oz. each) Central Market® Organics Reduced Sodium Chic
1 1/2 lb. Hill Country Fare Boneless Skinless Chicken Breasts, sliced
2 small zucchini, cut into 1/2-inch rounds
2 medium carrots, peeled and thin sliced
• non-stick cooking spray
8 H-E-B White Corn Tortillas, cut into thin strips
1 c. shredded H-E-B Monterey or Jalapeño Jack Cheese
1 avocado, peeled and cut into 16 thin slices
1/2 c. cilantro leaves
Combine salsa, chicken broth, and chicken breast in a large soup pot.
Bring to boil over high heat, then reduce heat to medium low. Cook for
20 minutes. Add zucchini and carrots. Cook on medium low for 15 more
Heat oven to 400°F. Line a sheet pan with foil, spray with non-sti
ck cooking spray. While other ingredients cook, spread sliced tortilla
strips on prepared sheet pan. Spray with non-stick cooking spray and
bake for 5 to 6 minutes.
To serve soup, place a handful of tortilla strips, 2 tablespoons shred
ded cheese, 2 slices avocado, and 4 or 5 cilantro leaves in each bowl.
Pour hot soup into bowls and enjoy.
Calories: 240, Total Fat: 10g, Cholesterol: 40mg, Sodium: 850mg, Carbo
hydrates: 18g, Dietary Fiber: 2g, Protein: 19g
My H-E-B Texas Life Magazine, December 2010