Chicken Tortilla Soup Recipe
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 4 cups water
- 2 cups cubed cooked chicken
- 4 flour tortillas (6 inches), cut into 2-1/2-inch strips
- Minced fresh parsley
- 1. In a 3-qt. saucepan, bring the soup and water to a boil. Stir in chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered, for 25-30 minutes, stirring occasionally. Sprinkle with parsley. Yield: 6 servings.
One serving (1 cup) equals 149 calories, 2 g fat (0 saturated fat), 32 mg cholesterol, 426 mg sodium, 21 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.