Chicken Tortilla Soup

Only 80 calories per serving

Chicken Tortilla Soup

Photo by Gerry


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    boneless, skinless chicken breasts

  • ¼

    tsp and ½ tsp cumin

  • ¼

    tsp and ½ tsp chili powder

  • 28

    oz canned, crushed tomatoes

  • 1

    large diced onion

  • 5

    minced garlic cloves

  • 1

    tbsp extra-virgin olive oil

  • 2

    diced celery ribs

  • 2

    diced carrots

  • 20

    halved grape tomatoes

  • 1

    qt low-sodium chicken broth

  • ½

    cup frozen corn

  • 1

    lime, cut into wedges

  • ¼

    cup dilantro

  • 24

    crumbled baked tortilla chips

Directions

Cut chicken into small pieces and oat with 1/4 tsp cumin, 1/4 tsp chili powder, salt and pepper to taste, Set aside. Puree crushed tomatoes, onion and half of the garlic. Heat oil in a large pot over medium heat. Add other half of the garlic, celery, carrots, grape tomatoes, cumin, chili powder, salt and pepper and saute for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and boil for 15 minutes. Add corn and chicken; boil until cooked, about 5-7 minutes. Pour soup into bowls, squeeze lime wedge over each. Garnish with cilantro and chips.


Nutrition

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