Veggie and Chicken Tortilla Soup

Veggie and Chicken Tortilla Soup
Serve with lbaked tortilla chips or corn bread.

Servings: 6

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 3-4 garlic cloves, minced
• 1 (4 ounce) can of chopped green chilies, drained
• 1 cup chopped fresh tomato
• 1 finely chopped jalapeno pepper (optional)
• 1 (12 ounce) can V-8® vegetable juice (I use spicy V-8® juice)
• 4 1/2 cups water
• 1 beef bouillon cube (I use Knorr extra large)
• 1 chicken bouillon cube (I use Knorr extra large)
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 tablespoon Worcestershire sauce
• 2 chicken breasts, cooked and shredded
• 2 zucchini squash, diced *

Optional Garnishes:
• Corn tortilla, cooked and cut into, for garnish
• Shredded low fat cheese, for garnish
• Cilantro, for garnish

Heat some of the water until almost boiling. Add the bouillon and stir to dissolve.

In a large pot, saute first four ingredients until tender. Add the remaining ingredients except zucchini and/or vegetables (also include the bouillon water and the remaining water). Cover and bring to a boil.

Reduce heat to low and simmer for about an hour.

Add zucchini or any additional vegetables that you want in the soup.

Simmer until the vegetables are tender, about 30 more minutes.

To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).

Spray a non-stick pan with cooking oil spray. Slice the corn tortillas into thin strips and sautee until they are slightly crisp. Lightly sprinkle the tortilla strips with salt if desired. Layer the tortilla strips in bowls.

Ladle soup into bowl. Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

* Can add zucchini, corn or black, pinto or kidney beans as well.

Per Serving (does not include garnishes): 116 Calories; 3g Fat (25.2% calories from fat); 12g Protein; 11g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.