Chipotle Chicken Tortilla Soup - Fast & Less Than 300 Cals |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tortilla soup recipe from Cooking Light. Add a cheese and herb Corn muffin #22536 for a 378 calorie meal. Ingredients:
1 tablespoon canola oil |
1 1/2 teaspoons garlic, minced |
3/4 lb chicken breast, bite size pieces |
2 teaspoons dried chipotle powder |
1 cup water |
1/4 teaspoon salt |
1 (14 ounce) can fat free chicken broth |
1 (14 1/2 ounce) can stewed tomatoes |
1 cup baked corn tortilla chips, crushed |
1/4 cup fresh cilantro, chopped |
1 lime, 4 wedges |
Directions:
1. In an large saucepan with the canola oil, saute the garlic and chicken for 2 minutes, add chili powder and stir well.
2. Stir in water, broth, salt and tomatoes, bring to a boil, then reduce heat to simmer.
3. Simmer covered for 5 minutes.
4. Top with tortilla chips, cilantro and lime.
5. Serving size is 1 1/4 cups of soup.
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