Tex-Mex Chicken Vegetable Soup
Baked Tortilla Chips
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into bite size pieces
- 2 Tbsp olive oil
- 4 cups frozen mixed vegetables
- 2 (10-oz) cans diced tomatoes with green chiles
- 3 cups less sodium chicken broth
- 3 cups water
- 1½ Tbsp smoked paprika
- ½ cup chopped fresh parsley
- 2 avocados, sliced
- 1 lime, cut into wedges
Instructions
- Cook chicken in hot oil in a large Dutch oven over medium heat5 minutes or until done.
- Add vegetables, tomatoes, broth, water, and paprika; bring to a boil. Reduce heat; cover and simmer 20 minutes. Stir in parsley.
- Spoon soup into 6 bowls; top with avocado. Serve with lime wedges.
Side Dish Ingredients
- 6 corn tortillas
- ½ tsp ground cumin
Side Dish Instructions
- Preheat oven to 350°F. Stack tortillas, and cut stack into 6 wedges.
- Spread tortilla wedges in a single layer on a large baking sheet; coat with cooking spray, and sprinkle with cumin.
- Bake 8 minutes; cool.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
393
|
56
|
449
|
| Fat (g) | 18 | 1 | 19 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 27 | 12 | 39 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 683 | 5 | 688 |
| T. Sugs (g) | 7 | 1 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
Diabetic Meal Plan
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