6 corn tortillas
3 tbsp vegetable oil
1 jar mild raspberry salsa
1 can diced tomatoes with green chilies
1 can pinto beans
1 3/4 cup chicken broth
1 3/4 cup water
1 lb chicken tenderloin, cut up into bite sized pieces
1/4 cup sour cream
1 avocado, chopped
1. In a crockpot add salsa, tomatoes, beans, broth, water, & chicken. Cook over high heat for 4 hours.
2. Just before serving: Cut tortilla's into strips. In a skillet over medium high heat add oil and tortilla strips. Fry until golden brown. With a slotted spoon remove strips to a plate lined with paper towels. Salt and pepper.
3. To serve: Ladle soup from crock pot into bowl, top with tortilla strips, a dollop of sour cream and avocado.
350 Calories
I also use flour tortillas cut in thin strips (use a pizza cutter to make this fairly fast!) and toast them in the oven.
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