Ravioli Soup

I got this recipe from Parents magazine and it is really good (and healthy). My kids also seem to enjoy it so extra bonus!
-1/2 lb. ground turkey
-1 Tbs. Italian-seasoned bread crumbs
-1/8 tsp. ground sage
-1/8 tsp. pepper
-1/8 tsp. salt
- 3 cups low-sodium chicken broth
- 1 can (14.5 oz) Italian-seasoned diced tomatoes
- 1 can no-salt-added tomato sauce
-1 cup chopped celery
-1 cup chopped carrots
-1 cup frozen cut green beans, thawed
- 1 pkg (7 oz.) refrigerated mini cheese ravioli
1. Heat oven 400 degrees. Line a baking pan with aluminum foil and coat with vegetable cooking spray. Combine turkey, bread crumbs, sage, pepper, and salt in bowl; shape into 48 meatballs. Bake for 12 minutes, or until browned.
2. In saucepan, combine broth, tomatoes, tomato sauce, celery, and carrots. Boil, then reduce heat. Cover and simmer for 5 minutes. Stir green beans and ravioli into broth. Cook covered, for 5 minutes. Add meatballs to serve.

Chicken Tortilla Soup

I am having lds food services chicken tortilla soup today and it is really really yummy. I think this is the recipe but I could be wrong. I'll give it to you anyway though.

Chicken Tortilla Soup

4 6-inch corn tortillas

1/2 cup chopped onion

3 boneless, skinless chicken breast halves (about 12 ounces)

1 garlic clove, pressed through garlic press

1/4 teaspoon chili powder

cumin ? ? they didn't include it but it's in it and mentioned later in the recipe....the main flavor!

2 14 1/2-ounce cans chicken broth

1 14 1/2-ounce can diced tomatoes, undrained

1 4-ounce can chopped green chilies, undrained

4 teaspoons snipped fresh cilantro

1/2 cup (2 ounces) shredded reduced-fat cheddar cheese

4 thick sliced fresh lime (optional)

Directions:
Preheat oven to 400 degrees.

Cut tortillas into 1/2-inch strips using kitchen shears.

Place on flat baking stone. Bake 7-8 minutes or until crisp.
Meanwhile, chop onion.

Cut chicken into 1/2-inch pieces.

Heat 4-quart casserole (or pot) over medium high heat.

Spray with vegetable oil.

Add chicken, cook and stir 3 minutes.

Add onion, pressed garlic, chili powder and cumin.

Cook and stir 2 minutes.

Stir in broth, tomatoes and chilies.

Bring to a boil.

Reduce heat and simmer 10 minutes.

Serve:
Snap cilantro, using kitchen shears.

Divide tortilla strips among 4 bowls.

Ladle soup over tortillas.

Grate cheese over the top.

Sprinkle soup with cilantro.

Garnish each bowl with lime slice to squeeze juice into soup, if desired.