• Servings: 4 - 2 cup servings
• 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

1. Preheat oven to 450F
2. Combine first 9 ingredients in a soup pot.
3. Simmer 20 minutes.
4. Cut tortillas into 1/2 in strips, spread out on a cookie sheet in a single layer.
5. Spray with cooking spray and sprinkle with kosher salt. Toss and rearrange back to a single layer.
6. Bake until lightly browned.
7. Sprinkle tortilla strips over bowls of soup.
8. Garnish with cilantro, cubes of avocado, or reduced fat shredded cheese.
9. Enjoy!
10. Nutritional Info per 2 Cup Serving
11. Calories: 324.7
12. Fat: 3.5
13. Carbs: 53.3
14. Protein: 17.9

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