Bring the chicken stock to boil and add the chicken. Cook for 5 minutes and skim the top. Add vegetables and cook for 10 or more minutes. Chop the cilantro and oregano, reserving 4 sprigs of cilantro for garnish. Add the fresh herbs at the last minute and serve, garnishing the bowls with a sprig of cilantro and two chips.
Makes 4 servings.
Nutritional Analysis Per Serving: Calories, 133; Cholesterol, 23 mg; Fat, 3.7 g; Fiber, 2 g; Sodium, 132 mg. Percent calories from fat: 25%.

Origin: The Green House Recipe provided by:Arizona Edu. Recipes
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