Chicken Tortilla Soup

Ingredients:

1 baked chicken – boned

Reserved broth from chicken

2 cans chicken broth

1 can tomatoes and green chilies - (14 1/2 oz)

1 small onion -- chopped

2 garlic cloves

Chili powder -- to taste
Salt -- to taste
Freshly-ground black pepper -- to taste
Chopped fresh parsley -- to taste

Bring all your chicken broth to a boil with the tomatoes, onion, garlic and seasonings to taste. 

Cook 20 minutes or until onion is done. 

Puree in a blender. 

Add about half of chicken (chopped) and parsley and let simmer for 10 minutes.  (Reserve the remainder of the chicken for another use.)

This recipe yields 4 to 6 servings; 5 carb grams per serving.

Comments:  Serve in soup bowls over the low carb tortillas torn in strips or alone and top with grated cheese

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