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  • Chicken Tortilla Soup 2SP

    1 vote
    Chicken Tortilla Soup 2SP
    Prep: 15 min Cook: 30 min Servings: 6
    by Wendy Saxena-Smith
    139 recipes
    >

    Ingredients

    • 1tsp olive oil
    • 1 1⁄2c uncooked onion(s), chopped
    • 1 1⁄2tsp kosher salt
    • 4 tsp minced garlic
    • 1 medium jalapeño pepper(s), seeded and minced
    • 1tsp chili powder
    • 6 c reduced-sodium chicken broth
    • 15oz canned diced tomatoes, fire roasted, drained
    • 4 breast Chicken breasts
    • 1⁄3c fresh lime juice
    • 1c cilantro, chopped
    • 1⁄3c Weight Watchers Reduced fat Mexican blend shredded cheese (about 6 Tbsp)
    • 12 baked low fat tortilla chips (about 6 Tbsp)

    Directions

    1. Heat olive oil in a large soup pot set over medium heat.
    2. Add onion and salt and cook for 5-10 minutes or until onion is softened.
    3. Add garlic, jalapeno, and ancho chili powder and cook for 1 minute.
    4. Add broth, tomatoes, chicken breasts, and lime juice.
    5. Bring to a simmer and cook, covered for 20 minutes or until chicken breasts are cooked through.
    6. Remove breasts from soup and use 2 forks to shred. Return chicken to pot with cilantro.
    7. Serve soup garnished with cheese and tortilla chips.

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