Enjoy this quick and zesty meal in a bowl that you can prepare for your family in less than thirty minutes.
Cooking spray1/2 pound boneless, skinless Chicken breasts cut into bite-size pieces1/2 teaspoon Garlic powder1/2 teaspoon dried Oregano2 cans reduced-fat/sodium cream of Chicken soup2 cups Milk - low-fat or fat-free2 4-ounce cans chopped green Chilis (mild or hot to taste)2 corn Tortillas - cut into 1/2 inch strips1/2 cup shredded Cheddar cheese - regular or low fat
1. Spray a dutch oven or medium-size pot with cooking spray. 2. Saute chicken mixed with garlic and oregano, over medium heat for 5-7 minutes until no longer pink. 3. Add cream of chicken soup, milk and green chiles. Reduce heat to low and simmer for 15 minutes, stirring occasionally. While soup is simmering, preheat oven to 450 degrees. 4. Spray a cookie sheet with cooking spray and lay corn tortilla strips on the cookie sheet. Spray the tops lightly with cooking spray. Bake for 5 minutes or until lightly browned. Remove from oven.5. To serve, ladle soup into soup bowls and top with tortilla strips and shredded cheese.
Enjoy a taste of the ol' Southwest. This is delicious and heart healthy dish that is also rich and satisfying. One ounce of green chile provides 15% of your daily requirement of Vitamin C, so this dish really packs a wallop!The leftovers reheat well and this also makes a delicious and always well received dish for an office potluck (doubles easily for larger groups).Use reduced-sodium canned soup and chiles to lower the salt in this dish.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.10 and mobile devices. Some features on this site require popups to be enabled.