Wednesday, May 23, 2012

Chicken Tortilla Soup

Serves 4

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


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1 comment:

  1. KateMay 24, 2012 at 3:05 AM

    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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