Chicken Enchilada Verde Soup
- 1 of 2 Heat olive oil in a large pot over medium heat. Add onion and cook 3 minutes, until softened. Stir in garlic; cook 1 minute more. Pour in broth, salsa verde, beans, chicken and tortilla chips. Bring to a boil and reduce heat to medium-low. Simmer 15 minutes. Stir in cilantro, lime juice and salt.
- 2 of 2 Garnish with avocado and cheese, and, if desired, extra tortilla chips and cilantro.
Servings Per Recipe: 6
Per Serving: 804 mg sodium, 7 g fiber, 42 g pro., 5 g sat. fat, 30 g carb., 18 g Fat, total, 110 mg chol., 450 kcal cal.