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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This is a yummy low-fat version of my favorite soup, tortilla soup. You can serve it as a side without the chicken or as a main dish. Ingredients:
1 pound of skinless, boneless chicken breasts |
2 tablespoons of olive oil |
2-14 ounce cans chicken broth |
1-8 ounce can of diced tomatoes |
1 up of frozen corn |
1-can of dark red kidney beans |
1-7 ounce can of minced chipotle chile in adobo |
2 cloves of garlic |
1 teaspoon oregano |
1/2 cup chopped cilantro |
4 cup baked tortilla chips |
1 cup 2% shredded cheddar cheese |
*optional: sour cream and cut avocados |
Directions:
1. Cut chicken in to small bite-sized pieces.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken and garlic and cook until golden brown.
4. Move to a large stock pot and add oregano, chipotle chiles, tomatoes, beans, broth, and corn.
5. Bring soup to a boil.
6. Cover and simmer on low heat for 10-15 minutes.
7. Remove from heat and stir in cilantro and broken tortilla chips or strips.
8. Serve with a dash of sour cream, avocados, and shredded cheese on top.
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