| |
| INGREDIENTS |
| 4 tbsp |
butter or margarine |
| 1/4 c |
canola oil |
| 1 |
large chopped onion |
| 1 |
jalapeno pepper - seeded and chopped |
| 4 |
clove garlic - diced |
| 1 |
package baby carrots - whole |
| 6 |
celery ribs - diced |
| 1 lb |
chicken - diced, raw, (or 4 chunked breasts) |
| 1 tsp |
ground cumin |
| 1 tsp |
chili powder |
| 1 tsp |
lemon pepper |
| 3 tsp |
Tabasco sauce - or one big mad dash |
| 2 tbsp |
cilantro - chopped (optional) |
| 1/2 c |
flour, all-purpose |
| 4 cans |
fat-free chicken broth - 10 1/2 oz |
| 1 |
14 oz. can Hunts Diced Tomatoes w/Roasted Garlic & Oregano |
| 8 |
corn tortillas or tostitos chips |
| 8 oz |
fat-free sour cream - garnish |
| 2 |
avocados - garnish |
| 2 c |
cheddar cheese - grated |
|
|
|
| RECIPE |
- Heat butter and oil in large dutch oven. Add chicken and cook until chicken turns white.
- Add onion, jalapeno, garlic, carrots, and celery; simmer about 5 minutes then add the cumin, chili powder, salt, lemon pepper, Tabasco and cilantro, if desired; mix well.
- Shake flour over mix and stir well until flour coats everything and is a little bit absorbed.
- Add the chicken broth slowly while stirring to avoid lumps, then add tomatoes.
- Bring to a boil, then lower temperature to simmer for 1 hour.
- To serve - place desired amount of chips in bottom of bowl. Add soup, then put a dollop of sour cream, slices of avocado and cheese. Enjoy!
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| SERVING SUGGESTION |
SERVING SIZE:
1 - 1/2 cup with chips and toppings
NUMBER OF SERVINGS:
8
|
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| NUTRITION FACTS |
| |
| Calories |
380 |
|
| Total Fat |
22 g |
|
| Sodium |
1020 mg |
|
| Total Carbohydrates |
27 g |
|
| Fiber |
6 g |
|
| Protein |
21 g |
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