Chicken Tortilla Soup
Ingredients
-
1
lb.
boneless skinless Chicken Breasts
-
6
cups
Low-sodium Chicken Broth
-
1
leaf
bay leaf
-
2
Tablespoons
Coconut Oil
-
1
large
onion, diced
-
2
cloves
garlic, minced
-
1
large
Chipotle Pepper (from can of Chipotle Pepper in Adobe sauce)
-
1
teaspoon
sauce from Chipotle Pepper can
-
1
teaspoon
smoked paprika
-
28
oz.
can diced fire-roasted tomatoes
-
1
large
zucchini, diced
-
1
large
yellow squash, diced
-
15
oz.
can of sweet corn, drained
-
¼
cup
fresh cilantro, chopped
-
2
large
limes, juiced
-
to taste
Salt & Pepper
Instructions
- Cook chicken breasts in broth with bay leaf until done, then shred the chicken.
- Sauté onions and garlic in coconut oil until translucent.
- Add chipotle pepper, sauce, and smoked paprika; cook for a few minutes.
- Stir in diced tomatoes and cook for a couple more minutes.
- Add zucchini and squash, season with salt and pepper, and simmer.
- Combine shredded chicken, corn, lime juice, cilantro, and reserved broth; simmer for 30 minutes.
- Serve with optional toppings like avocado, cheese, or tortilla chips.
Nutrition Facts (estimated)
Servings
10-12
Calories
170
Total fat
5g
Total carbohydrates
15g
Total protein
16g
Sodium
372mg
Cholesterol
33mg
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