Post by chief_cook2 on Mar 24, 2003 11:38:01 GMT -6
2 t vegetable oil
1 med onion
8 - 10 peeled baby carrots (for about 1/2 cup slices)
1 rib celery
2 can fat-free chicken broth (14 1/2 oz)
4 c water
1 can chicken breast meat, drained well, (9 3/4 oz) OR
1 c leftover roasted chicken or turkey, chopped
4 lrg flour tortillas (see note)
Heat the oil over medium heat in a 4 1/2-quart or larger Dutch
oven or soup pot. Peel and coarsely chop the onion, adding it to
the pot as you chop. Cut the carrots into 1/4-inch slices; add
them to the pot. Finely chop the celery and add it to the pot.
Raise the heat to medium-high; cook, stirring, until the
vegetables are tender, about 3 minutes. Add chicken broth and
water; raise the heat to high. Add the poultry; stir. While the
broth begins to boil, slice the tortillas into 1/2-inch wide
strips. Add the strips to the broth and cook until tender, about
4 to 5 minutes. If the broth begins to boil over, decrease the
heat to medium while still maintaining a slow boil. When
tortillas are tender, remove the pot from the heat and let it
stand for about 5 minutes. Makes 4 servings.
Nutritional information: 488 calories, 12 g fat, 23 g protein,
70 g carbohydrates, 30 mg cholesterol, 1162 mg sodium, 5 g fiber.
1 med onion
8 - 10 peeled baby carrots (for about 1/2 cup slices)
1 rib celery
2 can fat-free chicken broth (14 1/2 oz)
4 c water
1 can chicken breast meat, drained well, (9 3/4 oz) OR
1 c leftover roasted chicken or turkey, chopped
4 lrg flour tortillas (see note)
Heat the oil over medium heat in a 4 1/2-quart or larger Dutch
oven or soup pot. Peel and coarsely chop the onion, adding it to
the pot as you chop. Cut the carrots into 1/4-inch slices; add
them to the pot. Finely chop the celery and add it to the pot.
Raise the heat to medium-high; cook, stirring, until the
vegetables are tender, about 3 minutes. Add chicken broth and
water; raise the heat to high. Add the poultry; stir. While the
broth begins to boil, slice the tortillas into 1/2-inch wide
strips. Add the strips to the broth and cook until tender, about
4 to 5 minutes. If the broth begins to boil over, decrease the
heat to medium while still maintaining a slow boil. When
tortillas are tender, remove the pot from the heat and let it
stand for about 5 minutes. Makes 4 servings.
Nutritional information: 488 calories, 12 g fat, 23 g protein,
70 g carbohydrates, 30 mg cholesterol, 1162 mg sodium, 5 g fiber.