Tortilla Chicken Cilantro Soup

Prep Time:
15 minutes
Cook Time:
35 minutes
Makes:
8 servings
Source

My H-E-B Texas Life Magazine, December 2010

Ingredients

1pouch (16 oz.)H-E-B Fresher Lasting® Salsa Picante,

2boxes (32 oz. each)Central Market® Organics Reduced Sodium Chicken Broth,

1 1/2lb.Hill Country Fare Boneless Skinless Chicken Breasts, sliced thin,

2smallzucchini, cut into 1/2-inch rounds,

2mediumcarrots, peeled and thin sliced,

•non-stick cooking spray,

8H-E-B White Corn Tortillas, cut into thin strips,

1c. shreddedH-E-B Monterey or Jalapeño Jack Cheese,

1avocado, peeled and cut into 16 thin slices,

1/2c.cilantro leaves,

Directions

1Combine 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 minutes.

2Heat oven to 400°F. Line a sheet pan with foil, spray with non-stick 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.

3To 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.

Nutritional Information

Calories: 240, Total Fat: 10g, Cholesterol: 40mg, Sodium: 850mg, Carbohydrates: 18g, Dietary Fiber: 2g, Protein: 19g

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