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Chicken Tortilla Soup
Eight 1-cup servings
Prep Time: 15 Minutes
Cook Time: 25 Minutes

1 cup chopped onion
1 cup fresh or frozen corn
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 cup chopped zucchini
1/2 cup chopped red pepper
One 10-ounce can green enchilada sauce (1-1/2 cups)
One 4.5-ounce can chopped chilies
3 cups reduced-sodium chicken stock
3 cups cooked boneless, skinless chicken breast meat, shredded
1 cup (8 ounces) Ensure® Homemade Vanilla Shake*
1-1/2 cups crushed baked tortilla chips or brown rice chips 
Fresh chopped cilantro

Directions
Heat a large pot over medium heat, add 2 tablespoons water, onion, corn, cumin, and garlic powder, and cook until the vegetables are soft. Spoon the mixture into the bowl of a food processor and carefully blend the mixture. Return the puree to the pot; add the zucchini, red pepper, enchilada sauce, chilies, chicken stock, and chicken, and simmer for 10 to 15 minutes. Add the Ensure and continue to heat soup until it is very hot. Do not allow the soup to boil. Serve each portion of soup with a sprinkle of crushed tortilla chips and a sprinkling of cilantro.
 Nutrition Facts (if prepared with Ensure)

Serv. Size: about 1 Cup (307g)
Calories: 250
Calories From Fat: 70Amount
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 45mg
Sodium 470mg
Potassium 460mg
Total Carb. 27g
Dietary Fiber 3g
Sugars 6g
Protein 22g