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Let's share meal ideas- easy and low-fat
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<blockquote data-quote="Signorina" data-source="post: 489304"><p><strong>My favorite "UH OH-my eating is out of control lately" Recipe" So tasty, doesn't seem like "light" and kids are happy because of the crunchy tortilla strips!</strong></p><p><strong></strong></p><p><strong>TORTILLA SOUP WITH CHICKEN AND LIME</strong></p><p>An adaptation of a recipe from <em>Mexican Light Cooking</em> </p><p>4 5- to 6-inch diameter corn tortillas</p><p>2 teaspoons olive oil</p><p></p><p>2 14 1/2-ounce cans low-salt chicken broth</p><p>2 cups water</p><p>3/4 cup canned Mexican-style stewed tomatoes with juices (I use petite diced tomatoes-not a fan of stewed in general- and sometimes add some chili powder and some green chiles)</p><p>1 bay leaf</p><p>1 garlic clove, pressed</p><p>1/4 teaspoon ground cumin</p><p>1/8 teaspoon dried crushed red pepper</p><p>12 ounces skinless boneless chicken breast halves or thighs or leftover cooked chicken, cut into 1/2-inch-wide strips (or poach uncooked chicken in water with a bit of salt and use the resulting broth!)</p><p>2 green onions, sliced</p><p>1/4 cup chopped fresh cilantro</p><p>2 tablespoons fresh lime juice </p><p></p><p>Preheat oven to 350°F. Brush 1 side of tortillas with oil (I mist with Olive Oil); cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet. </p><p></p><p></p><p>Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add uncooked chicken strips to HOT broth, simmer until cooked through (5mins) *OR* add cooked chicken; simmer until just warmed through, about 2 minutes. Stir in green onions, cilantro and lime juice. (sometimes I add corn-usually frozen, string beans, ditto, or some steamed diced carrots. You can also add some rice if you want the soup thicker or heartier) Season with salt and pepper. </p><p>Ladle soup into bowls. Sprinkle with tortilla strips ( a little shredded cheese too) and serve. </p><p>Serves 4.</p><p> </p><p>Per Serving: calories, 249; total fat, 7 g; saturated fat, 1 g; cholesterol, 61 mg </p><p>Bon Appétit</p></blockquote><p></p>
[QUOTE="Signorina, post: 489304"] [B]My favorite "UH OH-my eating is out of control lately" Recipe" So tasty, doesn't seem like "light" and kids are happy because of the crunchy tortilla strips! TORTILLA SOUP WITH CHICKEN AND LIME[/B] An adaptation of a recipe from [I]Mexican Light Cooking[/I] 4 5- to 6-inch diameter corn tortillas 2 teaspoons olive oil 2 14 1/2-ounce cans low-salt chicken broth 2 cups water 3/4 cup canned Mexican-style stewed tomatoes with juices (I use petite diced tomatoes-not a fan of stewed in general- and sometimes add some chili powder and some green chiles) 1 bay leaf 1 garlic clove, pressed 1/4 teaspoon ground cumin 1/8 teaspoon dried crushed red pepper 12 ounces skinless boneless chicken breast halves or thighs or leftover cooked chicken, cut into 1/2-inch-wide strips (or poach uncooked chicken in water with a bit of salt and use the resulting broth!) 2 green onions, sliced 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice Preheat oven to 350°F. Brush 1 side of tortillas with oil (I mist with Olive Oil); cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet. Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add uncooked chicken strips to HOT broth, simmer until cooked through (5mins) *OR* add cooked chicken; simmer until just warmed through, about 2 minutes. Stir in green onions, cilantro and lime juice. (sometimes I add corn-usually frozen, string beans, ditto, or some steamed diced carrots. You can also add some rice if you want the soup thicker or heartier) Season with salt and pepper. Ladle soup into bowls. Sprinkle with tortilla strips ( a little shredded cheese too) and serve. Serves 4. Per Serving: calories, 249; total fat, 7 g; saturated fat, 1 g; cholesterol, 61 mg Bon Appétit [/QUOTE]
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