Taco
  • 1 pound boned, skinned chicken breasts, cut into bite-size pieces
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 1 (4-ounce) can chopped green chilies, undrained
  • 4 (6-inch) corn tortillas, halved
  • 2 (13 3/4-ounce) cans no-salt-added chicken broth
  • 1/2 cup chopped green onions
  • 1/2 cup (2-ounces) shredded reduced-fat Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup commercial green taco sauce
  • 1/4 teaspoon salt
  • Combine chicken, tomatoes, chicken broth, green chilies and salt in a large saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Cut 1 tortilla half into 1-inch pieces, and place in a soup bowl. Add 1 cup soup; top with 1 tablespoon green onions, 1 tablespoon cheese, 1-1/2 teaspoons cilantro, and 11/2 teaspoons green taco sauce. Repeat procedure with remaining ingredients.
  • Yield: 8 servings
  • Calories: 155
  • Protein: 17.4 g
  • Fat: 2.9 g
  • Carbohydrate: 13.2 g
  • Cholesterol: 38 mg
  • Sodium: 277 mg


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