Tortilla Chicken Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

4 teaspoons peanut oil, divided

4 (4-ounce) skinless, boneless chicken thighs

1 (4-ounce) skinless, boneless chicken breast

7 1/2 cups sliced onion (about 3 medium)

1/2 cup chopped celery

3 garlic cloves, chopped

2 cups water

2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

1 cup frozen whole-kernel corn

2 tablespoons chili powder

1 tablespoon ground cumin

1 (28-ounce) can tomatoes, drained and chopped

2 (5.25-ounce) cans chopped green chiles

1 finely chopped pickled, seeded jalapeño pepper

4 (6-inch) corn tortillas, cut into triangles

5 tablespoons low-fat sour cream

cilantro sprigs (optional)

Directions:

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook 2 1/2 minutes on each side or until browned. Remove from pan. Cool slightly; coarsely chop. Add 1 teaspoon oil, onion, and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Stir in water and broth, scraping pan to loosen browned bits. Stir in chicken, corn, and next 5 ingredients (chili powder through jalapeño pepper). Bring to a boil; reduce heat and simmer 45 minutes.
2. Stir in tortillas. Top with sour cream. Garnish with cilantro sprigs, if desired.

By RecipeOfHealth.com