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Chicken Pinto Tortilla Soup

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Serves 4 - 2 cup servings | Prep Time | Cook Time

Why I Love This Recipe

I just threw together a low fat soup with what I had on hand. It was pretty tasty too!

Ingredients You'll Need

3 C veggie broth
1 C chicken broth
6 oz chicken, cooked, cut into bite-sized pieces
1 can pinto bean, drained
1 can homini, drained
1 C your favorite chunky salsa
1 tsp dried epazote (or cilantro or oregano)
1 or 2 tsp cumin
Smokey Chipotle Tabasco, a few good shakes
4 corn tortillas
cooking spray
kosher salt


Preheat oven to 450F

Combine first 9 ingredients in a soup pot.

Simmer 20 minutes.

Cut tortillas into 1/2 in strips, spread out on a cookie sheet in a single layer.

Spray with cooking spray and sprinkle with kosher salt. Toss and rearrange back to a single layer.

Bake until lightly browned.

Sprinkle tortilla strips over bowls of soup.

Garnish with cilantro, cubes of avocado, or reduced fat shredded cheese.


Nutritional Info per 2 Cup Serving

Calories: 324.7

Fat: 3.5

Carbs: 53.3

Protein: 17.9

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