CHICKEN*****Chicken Tortilla Soup w/ Chipotle Crema

By Unblond1

My adaptation from a number of different recipes.

Very very good for both

Ingredients

• SOUP:
• 8 servings
• 1 cup chopped onion
• 1 1/2 cups diced sweet red or yellow pepper (1 of each)
• 1 large jalapeno, minced
• 1 (4.5-ounce) can chopped green chiles
• 4 garlic cloves, minced
• 1/2 cup bottled salsa of choice
• 1 tbsp. cilantro paste or 2 tablespoons minced fresh cilantro stems
• 1 tsp. chipotle tabasco, or to taste
• 1/2 tsp. of dried epazote
• 1 teaspoon ground cumin
• 1 teaspoon smoked spanish paprika
• 5 cups chicken broth (made from the deli chicken bones, if on hand)
• 1 can fire-roasted tomatoes
• 1 cup frozen corn
• 2 boneless skinless chicken breasts (about 1 lb.) OR
• 16 onces deli chicken, shredded (easier)
• SERVE:
• 8 tablespoons diced peeled avocado
• 8 tablespoons (60) grams shredded Tex-Mex blend (10 grams per bowl)
• lime wedges
• 14 grams per bowl PC Chipotle Cheddar Tortilla Strips or 4 (6-inch) corn tortillas, cut into 1/4-inch strips or 1 weight watcher's whole wheat flour tortilla
• CHIPOTLE CREMA:
• 2 tablespoons low fat mayo
• 2 tablespoons greek yogurt
• 1/4 - 1/2 teaspoon pureed chipotle peppers in adobo sauce - taste as you go - or chipotle tabasco
• finely grated zest of one lime
• lime juice to taste
• 1/8 teaspoon salt

Details

Servings 6

Preparation

Step 1

* Cook the tortilla strips in a non-stick pan with a teaspoon or two of olive oil until crispy and golden. Remove to a paper towel to drain and sprinkle with sea salt and a pinch of chili powder, if desired.

* Combine all soup ingredients in slow cooker, with whole chicken breasts, on bone or not, and cook on low heat for about 8 hours. Remove chicken breast to a plate and allow to cool enough to shred chicken. Return shredded chicken to pot. Divide into four portions, one for now and three for the freezer.

* Combine ingredients for crema, tasting for heat as you add the chipotles - combine all ingredients in a small bowl. Add lime juice (or a bit of milk) until you achieve desired drizzling consistency. Put in a squeeze bottle and refrigerate until serving time. (Make double the quantities called for in this recipe because its good with other things - fish tacos, sweet potato fries, etc.)

* Ladle the soup into individual bowls and top with the tortilla strips, diced avocado, shredded cheddar and crema and serve with lime wedges on the side.

Nutrition Facts - 8 Servings

SOUP ONLY :

Calories 132.0
Total Fat 2.6 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 39.7 mg
Sodium 691.5 mg
Potassium 443.1 mg
Total Carbohydrate 12.8 g
Dietary Fiber 2.6 g
Sugars 4.5 g
Protein 15.0 g

WITH GARNISHES :

Calories 280.2
Total Fat 12.2 g
Saturated Fat 3.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 1.6 g
Cholesterol 49.3 mg
Sodium 911.0 mg
Potassium 502.4 mg
Total Carbohydrate 25.2 g
Dietary Fiber 3.3 g
Sugars 4.8 g
Protein 19.4 g