KosherEye
<<< o >>> KosherFeast 2014 <<< o >>> Encore Giveaway - Holocaust Survivor Cookbooks <<< o >>> Break-the-Fast Most Requested Recipes <<< o >>> Shana Tova 5775 <<< o >>> Kosher Food Blogger’s Conference and KosherFeast <<< o >>> Rosh Hashanah Stars - 2014/5775 <<< o >>> Introducing Herzog “Variations” <<< o >>> Sifted <<< o >>> Braciole. . . My Way <<< o >>> The Jewish Year by Artist Carly Q <<< o >>>

Kosher Soups



Bookmark and Share
Southwestern Chicken-Vegetable Soup PDF Print E-mail

KosherEye.com

SW_soupE
Adapted from Weight Watchers 50th Anniversary Cookbook

An easy to make – very flavorful soup. Rich chicken soup, flavored with tomatoes and chiles and topped with strips of crisp tortillas, is a Mexican classic that first became popular north of the border in the 1980s. Our speedy version is loaded with vegetables and flavored with chili powder, cumin, and plenty of fresh cilantro.

Ingredients

3 cups reduced-sodium chicken broth
2 cups frozen mixed vegetables (broccoli, cauliflower, carrots, corn, and red bell pepper)
1 (14.-ounce) can diced tomatoes
2 teaspoons chili powder
2 teaspoons ground cumin
1 cup chopped skinless cooked chicken breast
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
12 baked tortilla chips, crumbled

Directions

Combine the broth, vegetables, tomatoes, chili powder, and cumin in a large saucepan. Bring to a boil; reduce the heat and simmer, covered, until the vegetables are tender, 10 minutes.

Stir in the chicken and cook until heated through, 2 minutes. Stir in the cilantro and lime juice. Top each serving with 3 of the tortilla chips.

Notes

Serves 4

Per serving (11⁄4 cups soup with 3 tortilla chips): 142 Cal, 3 g Total Fat, 1 g Sat Fat, 29 mg Chol, 719 mg Sod, 15 g Carb, 4 g Fib, 16 g Prot, 79 mg Calc.
PointsPlus value: 4.

Recipe: Kosher, soup, meat


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3