Chicken Tortilla Soup

By CarolineNGa

A garnish of avocado bits, thinly sliced red bell pepper, and crisp tortilla strips adds texture and color to this popular soup.

Weight Watcher = 7 Points Plus

Ingredients

• 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1/2-inch cubes
• 2 cups frozen whole-kernel corn, thawed
• 2 cups fat-free, no-salt-added chicken broth
• 1 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1/4 cup finely chopped onion
• 1 teaspoon sugar
• 1 teaspoon ancho powder
• 2 medium garlic cloves, minced
• 1/4 teaspoon salt
• 2 6-inch corn tortillas, cut into 1/4-inch-wide strips, and 1 6-inch corn tortilla, torn into pieces, divided use
• 2 to 4 tablespoons snipped fresh cilantro
• 1/4 cup finely chopped avocado
• 1/4 medium red bell pepper, cut into matchstick-size strips

Details

Servings 4
Adapted from heart.org

Preparation

Step 1

In the slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, ancho powder, garlic, and salt. Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours.

Meanwhile, preheat the oven to 350°F.

When the soup is ready, transfer 1 cup to a food processor or blender. Stir in the tortilla pieces. Let the mixture stand for 1 minute so the tortilla pieces soften. Process until smooth. Stir the mixture into the soup. Stir in the cilantro.

Adding the processed soup and tortilla mixture to the rest of the soup gives the finished product more body and distributes the tortilla flavor.

Nutritional Analysis
Per serving Calories Per Serving 292 Total Fat5.5 gSaturated Fat1.0 gTrans Fat0.0 gPolyunsaturated Fat1.0 gMonounsaturated Fat2.0 gCholesterol73 mgSodium350 mgCarbohydrates33 gFiber5 gSugar8 gProtein30