Chicken Tortilla Soup

Chicken Tortilla Soup:

1lb chicken, cooked and chopped (I use leftover Chicken I’ve frozen from other dinners)
1 T olive oil
1 small onion, diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp dried oregano
1 can 28 oz crushed tomatoes
1 can 10.5 oz low-sodium chicken broth
1 1/4 cups water
1 can 4.5 oz chopped green chile peppers
1 can 15 oz black beans, drained and rinsed (I cook my own on the stove and freeze them in 1 cup portions in baggies)
1/4 c fresh cilantro, chopped * I didn’t have this and it turned out fine*

In large saucepan, heat olive oil and saute onion and garlic until soft. Add remaining ingredients and bring to a boil. Simmer for 20-30 minutes, stirring occasionally. Optional toppings include baked tortilla chips, low-fat sour cream, cheddar cheese, etc.

Nutritional Info per serving (w/o toppings): 278 calories, 4.9 g fat, .5g saturated fat, 46 mg cholesterol, 30 g carbohydrates, 23 g protein, 466 mg sodium.

This is a healthy protein packed meal that is sure to fill you up and is great the next day for lunch.

$$$

Little Frugalista

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