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 Chicken Broth
1 1/2 lb. Hill Country Fare Boneless Skinless Chicken Breasts, sliced thin
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 h
igh heat, then reduce heat to medium low. Cook for 20 minutes. Add zucchini and carrots. C
ook on medium low for 15 more minutes.
Heat oven to 400°F. Line a sheet pan with foil, spray with non-stick cooking spray. Wh
ile other ingredients cook, spread sliced tortilla strips on prepared sheet pan. Spray wit
h non-stick cooking spray and bake for 5 to 6 minutes.
To serve soup, place a handful of tortilla strips, 2 tablespoons shredded 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, Carbohydrates: 18g, Diet
ary Fiber: 2g, Protein: 19g
My H-E-B Texas Life Magazine, December 2010