Contributed By: marlac
Marla
Enjoy this quick and zesty meal in a bowl that you can prepare for your family in less than thirty minutes.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Meal Type: Soups & Stews
Ingredients
Cooking spray
1/2 lb Boneless, skinless chicken breasts cut into bite-size pieces
1/2 tsp Garlic powder
1/2 tsp Dried oregano
2 cans Reduced fat/sodium cream of chicken soup
2 cups Milk - low fat or skim
2 4oz Cans chopped green chile (mild or hot to taste)
2 Corn tortillas - cut into 1/2" strips
1/2 cup Shredded cheddar cheese - reg or low fat
Preparation
1. Spray a dutch oven or medium-size pot with cooking spray.
2. Saute chicken mixed with garlic and oregano, over medium heat for 5-7 minutes until no longer pink.
3. Add cream of chicken soup, milk and green chiles.
4. Reduce heat to low and simmer for 15 minutes, stirring occasionally. While soup is simmering, preheat oven to 450 degrees.
5. Spray a cookie sheet with cooking spray and lay corn tortilla strips on the cookie sheet. Spray the tops lightly with cooking spray. Bake for 5 minutes or until lightly browned. Remove from oven.
6. To serve, ladle soup into soup bowls and top with tortilla strips and shredded cheese.
Cook's Notes
Enjoy a taste of the ol' Southwest. This is delicious and heart healthy dish that is also rich and satisfying. One ounce of green chile provides 15% of your daily requirement of Vitamin C, so this dish really packs a wallop!
The leftovers reheat well and this also makes a delicious and always well received dish for an office potluck (doubles easily for larger groups).
Nutrition Information
Calories: 354
;
Total Fat: 7 g
;
Saturated Fat: 4 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 39 g
;
Protein: 26 g
;
Vitamin A: 251 RE
;
Vitamin C: 69 mg
;
Calcium: 269 mg
;
Sodium: 1398 mg
;
Iron: 2 mg
;
Fiber: 2 g