Chipotle Chicken Tortilla Soup
Ingredients
The soup
-
1
Tbsp
olive oil
-
1½
tsp
minced garlic
-
2
pieces
chicken breasts, cooked and shredded
-
1
tsp
chipotle chile powder
-
1
tsp
ground cumin
-
1
cup
water
-
¼
tsp
sea salt
-
1
14 oz can
fat-free, low-sodium chicken broth
-
1
14.5 oz can
stewed tomatoes
The toppings
-
¼
cup
fresh cilantro
-
1
piece
lime, cut into 4 wedges
-
2
6-inch tortillas
cut into strips
-
to taste
none
cooking spray
Instructions
- Heat olive oil in a large saucepan over medium-high heat.
- Add minced garlic and shredded chicken; sauté for about 2 minutes.
- Stir in chipotle chile powder and cumin.
- Add water, salt, chicken broth, and tomatoes; bring to a boil.
- Cover, reduce heat, and simmer for about 20 minutes.
- Preheat oven to 350°F and place tortilla strips on a baking sheet.
- Spray strips with cooking spray and sprinkle with chipotle seasoning.
- Bake tortilla strips for about 8 to 10 minutes.
- Top soup with baked tortilla strips, cilantro, and a lime wedge before serving.
Nutrition Facts (estimated)
Servings
4
Calories
228
Total fat
5.4g
Total carbohydrates
21.8g
Total protein
22.9g
Sodium
0mg
Cholesterol
0mg
You might also like