Chicken Tortilla Soup

by Monday, February 18, 2013



1 cooked chicken breast
4 Med. Corn tortillas
1/2 tsp garlic salt
1 sm onion
1 garlic clove (minced)
2 med. tomatoes
1 serrano chile
1 med yellow pepper
3 cups fat-free chicken broth
2 tbsp cilantro
1/4 tsp salt
1/4 tsp black pepper
1 med avocado (optional)
1/4 cup WW mexican blend shredded cheese

Preheat oven to 400 degrees and lay tortillas cut into strips on cookie sheet. sprinkle with garlic salt – bake for 8-10 min. set aside.
Chop (seed) all vegetables and put into food processor until finely chopped. Saute the vegetables in pot on stove for approx. 5 minutes. Add chicken broth and simmer for 10 min. Add in chicken and cilantro and simmer for another 10 min or further until flavors are mixed together. Serves 4 bowls (about 1 1/2 cup per serving) add avocado, tortilla strips and shredded cheese – Enjoy!