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Chipotle Chicken Tortilla Soup

Difficulty:

Easy Peasy

Time:

30min

Serves:

4

Per Serving :
227kcal
Protein: 22g
Carbs: 23g
Sugar: 3.6g
Sodium: 0.41g
Fat: 5g

Directions:

  1. Prepare the Soup: Heat olive oil in a large saucepan over medium-high heat. Add minced garlic and shredded chicken, and sauté for about 2 minutes. Stir in chipotle chile powder and cumin, coating the chicken well. Add water, salt, chicken broth, and stewed tomatoes, and bring the mixture to a boil. Cover, reduce heat, and let simmer for about 20 minutes.  
  2. Bake the Tortilla Strips: Preheat your oven to 180°C (350°F). Place the tortilla strips on a baking sheet, spray with cooking spray, and sprinkle with a touch of chipotle chile powder or chipotle seasoning blend. Bake for 8 to 10 minutes until crispy.  
  3. Serve: Ladle the soup into bowls, then top with baked tortilla strips, fresh cilantro, and a lime wedge. Enjoy!  
  4. Crock Pot Option: To make in a slow cooker, add uncooked chicken along with the remaining ingredients (up to the tomatoes), cover, and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Enjoy your Chipotle Chicken Tortilla Soup!

Ingredients:

1 Tbsp olive oil
1 1/2 tsp minced garlic
2 chicken breasts, cooked and shredded
1 tsp chipotle chile powder
1 tsp ground cumin
1 cup (240 ml) water
1/4 tsp sea salt
1 (400 ml) can fat-free, low-sodium chicken broth
1 (411 g) can stewed tomatoes
1/4 cup fresh cilantro
1 lime, cut into 4 wedges
2 6-inch tortillas, cut into strips
Cooking spray

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Chipotle Chicken Tortilla Soup

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