Chicken Tortilla Soup
Recipe Ingredients for Chicken Tortilla Soup
1 can of chicken broth + 1 can of water
1 cup of cooked, cubed lean boneless chicken
1 – 16 oz jar of salsa
1 small can of Mexicorn
1 Tablespoon of chili powder
shredded low-fat jalapeno pepper Monterey Jack cheese
Homemade Tortilla strips (recipe included below)
In a saucepan, combine the first 5 ingredients and simmer about 10 minutes. Serve soup hot with shredded cheese and homemade tortilla strips.
Slice an uncooked corn tortilla into several strips and spray with no-calorie butter spray. Place into the oven until crisp. Enjoy!
Making this version of Indian Un-Fried Bread is akin to making a batch of pancakes. Some people prefer their pancakes thick; some thin.
Adjust this recipe by increasing or decreasing the amount of water used.
Indian Bread Recipe for Dieters
1 cup of all purpose wheat flour
1 ½ tsp of baking powder
¼ tsp of salt
water, amount will vary depending upon desired consistency
Mix flour, baking powder and salt. Slowly add water until your bread reaches your desired consistency.
You will want to cook the bread using medium-heat.
If your burner is too hot, your bread will burn and will not get done in the center.
If it's not hot enough, your bread will be tough.
Next, either pour or spoon the bread into the skillet. Allow the bread to brown on one side before turning. Place on paper towel.
Serve hot with no-calorie butter spray and your Chicken Tortilla Soup, or as a desert with the butter spray and a couple of spoonfuls of honey.
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