Spicy Tortilla Soup Oct 20, 2002 18:54:38 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by legendimom on Oct 20, 2002 18:54:38 GMT -6 Spicy Tortilla Soup from 1999 BryanLGH a la heart dining cookbookCalories: 132.4, Total Fat: 1.4g, Saturated Fat: 0.3g, Cholesterol: 20.8 mg, Sodium 130.5mg, Carbohydrates: 18.2g, Dietary Fiber: 2.1g, Protein: 9.4gADA: 1 CHO, 1 Meat(L)16 - 6 oz. servings20 oz. chicken breast, no skin or bones1 c cabbage4-1/2 oz. can green chile peppers (mild)1 medium onion8 oz. low sodium canned tomatoes3 medium potatoes, raw, peeled8 oz. corn, frozen1/2 med. green pepper16oz. low sodium chicken broth3 medium carrots15oz. can garbanzo beans1/2 tsp. ground cumin1 tsp. chopped garlic1/2 tsp. pepper3 - 6" corn tortillas1 med. limeHeat a large dutch oven or soup pot. Add diced onion, green pepper, garlic and cabbage. Saute until soft. Add spices, chicken broth, and 6 cups hot tap water.Cut carrots, potatoes and tomatoes into chunky 1 inch pieces, add to soup. Let boil gently for 20 to 30 minutes.Add cooked chicken, lime juice, corn and garbanzo beans. Add green chilies and tortillas cut in strips. Let soup simmer 2-3 minutes and serve.