Post by DotRen on Apr 17, 2020 11:58:51 GMT
Makes 2 servings @ 5 points each on green
(2 points without the chicken and avocado)
Mission Yellow corn extra thin tortillas
1 tortilla cut into strips
fat free chicken broth
2 1⁄2cup(s)
fat free salsa
4 Tbsp
uncooked celery
1⁄2cup(s), sliced thin
uncooked carrot(s)
1⁄2cup(s), sliced thin
uncooked onion(s)
1⁄4cup(s), chopped
cooked skinless boneless chicken breast(s)
3oz, chopped or shredded
avocado
2oz, diced
cilantro
1Tbsp
Fit & Active 2% Milk Mexican shredded cheese blend
1⁄2oz, 2 tablespoons
Instructions
Bring the broth, onions, carrots, celery and salsa to a simmer and cook until the veggies are tender, about 5 minutes.
Add in the chicken to heat through/
Heat a small non-stick skillet over medium, heat and spray with cooking spray.
Cut the tortilla into strips and saute until crisp, stirring so they don't burn.
When ready divide the soup into 2 bowls and top each with half of the tortilla strips, avocado, cilantro and cheese.
(2 points without the chicken and avocado)
Mission Yellow corn extra thin tortillas
1 tortilla cut into strips
fat free chicken broth
2 1⁄2cup(s)
fat free salsa
4 Tbsp
uncooked celery
1⁄2cup(s), sliced thin
uncooked carrot(s)
1⁄2cup(s), sliced thin
uncooked onion(s)
1⁄4cup(s), chopped
cooked skinless boneless chicken breast(s)
3oz, chopped or shredded
avocado
2oz, diced
cilantro
1Tbsp
Fit & Active 2% Milk Mexican shredded cheese blend
1⁄2oz, 2 tablespoons
Instructions
Bring the broth, onions, carrots, celery and salsa to a simmer and cook until the veggies are tender, about 5 minutes.
Add in the chicken to heat through/
Heat a small non-stick skillet over medium, heat and spray with cooking spray.
Cut the tortilla into strips and saute until crisp, stirring so they don't burn.
When ready divide the soup into 2 bowls and top each with half of the tortilla strips, avocado, cilantro and cheese.
