Celebrate National Soup Month with a quick and delicious soup recipe!

INGREDIENTS:

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, sliced thin (about 1 cup)
• 1 tablespoon minced garlic
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1-15 ounce can crushed tomatoes
• 1 quart chicken or turkey stock, 4 cups
• 2 cups shredded cooked chicken or turkey, about 13 ounces
• Kosher salt and freshly ground black pepper
• 4 corn tortillas (6-inch size)
• 3 tablespoons vegetable oil
• Chopped fresh cilantro, for topping
• Additional toppings: sliced avocado, Greek yogurt, sour cream, shredded cheddar or jack cheese.

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a 3 quart or larger pot, heat the oil over medium. Add the onion, and cook, stirring occasionally until soft, about 5 minutes. Add the garlic, chili powder and oregano and cook, stirring often until fragrant - about 3 minutes.
3. Add the tomatoes and the stock, raise the heat to medium-high and bring to a boil. Then lower the heat to medium-low and simmer for 15 minutes.
4. While the soup is simmering, brush each tortilla with the oil, then stack on a cutting board. Cut the tortilla stack in half, then into ½ inch wide strips.
5. Arrange the strips on a sheet pan in a single layer. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
6. Add the chicken or turkey meat to the soup pot and season with salt and pepper. Simmer for another 5 minutes to heat the meat.  7. To serve, top the soup with a handful of tortilla strips and cilantro, plus optional avocado, sour cream and cheese.

NUTRITION INFORMATION: 

Yield: 6 servings, Serving Size: 1 ½ cups, Calories: 246, Fat: 10 g, Carb: 16 g, Protein: 17 g, Fiber: 3 g; Exchanges: 1 starch; 2 meats; 1 ½ fats.

Source: https://www.skinnytaste.com
Submitted by: Aultman Weight Management