Chicken Tortilla Soup for Dieters |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My boss gave me this recipe when she was going to Weight Watchers. I tried it and was impressed with how easy it is to make and the great flavor. If you follow this recipe exactly this is only 3 points per serving. I myself never follow the serving and always tend to add more tortillas and chicken and cheese! Ingredients:
3 (6 inch) corn tortillas |
4 cups chicken broth |
1 large chopped onion |
2 minced garlic cloves |
1/2 cup tomato sauce |
1 tablespoon chopped cilantro |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 bay leaf |
1/2 teaspoon salt |
4 ounces boneless skinless chicken breasts, roasted (or grilled cut into thin strips) |
1/4 cup chopped avocado |
4 tablespoons shredded cheddar cheese |
Directions:
1. Preheat oven to 200 degrees and thinly slice one of the tortillas and place it on a baking sheet and bake for about 15 to 20 minutes until crisp.
2. Crush the remaining 2 tortillas into small pieces.
3. Heat 2 Tbs of the chicken broth in a pot and add your onion and garlic and cook about 2 minutes until softened.
4. Add the remaining chicken broth, crushed tortillas, tomato sauce, cilantro, cumin, chili powder, bay leaf and salt.
5. Bring this mixture to a boil, reduce the heat and simmer for 20 minutes.
6. Discard bay leaf and transfer the mixture to a blender and puree working in batches to avoid overflows.
7. Pour soup into 4 bowls and top each with tortilla strips, chicken, avocado and cheese.
8. Enjoy!
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