Chipotle Chicken Tortilla Soup
 
 
Recipe adapted from Cooking Light
Serves: 4 servings
Ingredients
  • 1 Tbsp olive oil
  • 1½ tsp. minced garlic
  • 2 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
For the Toppings:
  • ¼ cup fresh cilantro
  • 1 lime, cut into 4 wedges
  • 2 (6-inch) tortillas, cut into strips
  • Cooking spray
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add minced garlic and shredded chicken; saute for about 2 minutes. Add chipotle chile powder and cumin; stir well. Add water, salt, chicken broth and tomatoes and bring to a boil. Cover, reduce heat and simmer for about 20 minutes.
  2. Meanwhile, preheat your oven to 350 degrees F and place tortilla strips on a baking sheet. Spray strips with cooking spray and sprinkle with a touch of chipotle chile powder or chipotle seasoning blend (such as Mrs. Dash). Bake at 350 for about 8 to 10 minutes. Top soup with baked tortilla strips, cilantro and a lime wedge and enjoy!
  3. NOTE: To make in the crock pot, add uncooked chicken and the rest of ingredients through the tomatoes, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
Nutritional Information
Serving Size: 1¼ cups • Calories: 228 • Fat: 5.4 g • Carbs: 21.8 g • Fiber: 3.5 g • Protein: 22.9 g • WW Points+: 6 pts
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/chipotle-chicken-tortilla-soup/