Skinny Chicken Tortilla Soup

Stephanie2167

Taken from Skinny Kitchen:

Prep Time: 15 minutes

Cook Time: 25 minutes


Ingredients

1 tablespoon plus 1 teaspoon extra virgin olive oil

2½ cups chopped onion

2 tablespoons chopped garlic

2 (6-inch) corn tortillas, chopped

2 tablespoons tomato paste

4 teaspoons Spice of Life “Southwestern Mesquite” spices or 2 teaspoons paprika, 1 teaspoons chili powder

6 cups reduced-sodium chicken broth, I like Swanson’s

1 (15 oz) can diced tomatoes

1 (14 oz) can yellow hominy, drained and rinsed

1 (14 oz) can black beans, drained and rinsed

2 cups cooked chopped chicken

Juice of 1 lime


Topping

1¼ cups reduced-fat tortilla chips, crushed


Instructions

1. In a large nonstick pot, add the olive oil, onions and garlic. Sauté for 1 minute.

2. Add the chopped tortillas, tomato paste, and Southwestern mesquite seasonings or 2 teaspoons paprika, 1 teaspoons chili powder and 1 teaspoon cumin and sauté for 2 minutes.

3. Stir in the chicken broth and tomatoes. Bring up to a boil, turn down heat and simmer for 15 minutes.

4. Add the hominy, beans, chicken and fresh squeezed lime juice. Mix well. Cook 10 minutes more.

Makes 10 cups

For 1 cup:

180 calories, 4g fat, 12g protein, 26g carbs, 6g fiber, 584mg sodium, 5g sugar