1. Tonight’s Items: Keeping Soup Simple
Nutrition Solutions Presents Cooking Demonstration with Chef James Cline
Tonight’s Items: Keeping Soup Simple
Baked Tortilla Chips 
Lean Beef Grass Fed Chili
Free Range Chicken Noodle Soup

2. Tortilla Nutritional Information - 8 to 9-inch each
Baked Tortilla Chips
INGREDIENTS
6ea 9” Flour Tortillas
Drizzle Olive Oil
TT Salt and Pepper
DIRECTIONS
Pre-heat oven to 180
Cut tortillas into squares, spread out evenly without touching, drizzle olive oil over chips, sprinkle salt and pepper
Bake for 30 – 40 min till desired doneness. Let cool.
Yields: 6, 3oz servings
Tortilla Nutritional Information - 8 to 9-inch each
Cal
Fat Grams
Carb Grams
Flour Tortillas
120
3.5 grams
19 grams
Low-Carb Corn Tortillas 70
2.5 grams
10 grams
Corn Tortillas 30
1.5 grams
30 grams

3. Tortilla Nutritional Information - 8 to 9-inch each
Baked Tortilla Chips
INGREDIENTS
6ea 9” Flour Tortillas
Drizzle Olive Oil
TT Salt and Pepper
DIRECTIONS
Pre-heat oven to 180
Cut tortillas into squares, spread out evenly without touching, drizzle olive oil over chips, sprinkle salt and pepper
Bake for 30 – 40 min till desired doneness. Let cool.
Yields: 6, 3oz servings
Tortilla Nutritional Information - 8 to 9-inch each
Cal
Fat Grams
Carb Grams
Flour Tortillas
120
3.5 grams
19 grams
Low-Carb Corn Tortillas 70
2.5 grams
10 grams
Corn Tortillas 30
1.5 grams
30 grams

4. Portion out left over soup and freeze for later convenience.
The way cows are fed can have a major effect on the nutrient composition of the beef.
Bottom Line: Even conventional grain-feed beef is highly nutritious, but grass-fed beef contains more Carotenoids, Vitamin E and minerals like Potassium, Iron, Zinc, Phosphorus and Sodium.
Also, look for low or reduced sodium varieties of crushed tomatoes and kidney beans.
Portion out left over soup and freeze for later convenience.
Grass Fed Beef Chili
INGREDIENTS
1 teaspoon olive oil
3/4 Ground Beef, grass fed 
3/4 onion, chopped
1-1/2 cups low sodium beef stock
20 ounces of canned crushed tomatoes
12 ounces of canned kidney beans - drained, and rinsed.
2 teaspoons garlic, minced
2 tablespoons chili powder
1/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Heat the oil in a large pot over medium heat. Sauté the onion and garlic until tender.  Add the Beef and brown evenly until no longer raw. 
Pour stock into the pot. Mix in tomatoes, kidney beans, and garlic. Season with the chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Yields: 6, 5oz servings
Nutrition Facts
Serving Size: 5 oz
Amount/Serving
Total Fat 1 g
Total Carb 8 g
Calories: 80
Protein 10 g

5. Vegetable, Chicken and Herb Soup
For culinary purposes, “herbs” are usually referred to as the leafy, green edible leaves or stems.
Spices are typically the dried, edible seeds, bark, fruits, roots, rhizomes, stigmas and berries from plants.
Using Unsalted Chicken Stock vs. Regular Chicken Stock will save you 380 mg/serving.
Consider adding additional vegetables according to your preference.
Portion out left over soup and freeze for later convenience.
Vegetable, Chicken and Herb Soup
INGREDIENTS
​Poach chicken, to 165, rest, dice
Sautéed onions, sweat
Then celery
Then carrots
Then add thyme, salt pepper parsley
Then chicken stock, boil
Then pasta, cook till done
Then add chicken
Then add half and half
DIRECTIONS
In a large pot, combine, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper.
Stir stock into mixture to cover by 2 inches.
Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.
Yields 6, 5 ounce servings
Nutrition Facts
Serving Size: 5 oz
Amount/Serving
Total Fat 1 g
Total Carb 6 g
Calories: 70
Protein 9 g

6. NOTES:
Complement your soup with a side salad and Walden Farms Calorie Free Dressing.
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