Oven Ready Roast Chicken
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 2.5g||13%|
|Total Carbs 17g||6%|
|Dietary Fiber 2g||8%|
|Vitamin A 10%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 tablespoonvegetable oil
2 cupssweet onions, diced
1 teaspoongarlic, minced
2 cupszucchini chunks (2 zucchini)
2 cupsfrozen corn kernels or 1 can corn (15.25 oz.)
1 canreduced-sodium tomatoes, diced (15 oz.)
1 quartchicken stock
In a heavy soup pot, heat oil over medium-high heat; add onions and saute 3-4 minutes or until golden. Add garlic along with zucchini and corn; cook 3-4 minutes, stirring often. Stir in tomatoes and broth and bring to boil. Reduce heat and simmer soup 15 minutes.
Add shredded chicken and cilantro and heat through. Add hot red pepper sauce to taste. Ladle soup into bowls and garnish each with 1 tablespoon shredded cheese and several baked tortilla chips or strips.
TIP: Frozen diced green bell pepper or frozen yellow squash can be substituted for zucchini chunks. Soup can also be topped with a dollop of Greek yogurt instead of cheese or sour cream to save on extra fat and calories.
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