Tortilla Chipotle Chicken Soup |
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Prep Time: 20 Minutes Cook Time: 54 Minutes |
Ready In: 74 Minutes Servings: 4 |
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This soup proves that simple ingredients can provide intense flavor. For an extra taste of Mexico, pair it with low-fat quesadillas and lime sorbet. Ingredients:
cooking spray |
1 2 ounces skinless, boneless chicken breast, cubed |
1 cup finely chopped onion |
2 garlic cloves, minced |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 chipotle chili, mashed |
2 teaspoons chili powder |
1 cup chopped seeded tomato |
2 tablespoons fresh lime juice |
1/4 teaspoon ground cumin |
1/2 teaspoon salt |
4 (6-inch) corn tortillas |
1/3 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 425°.
2. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, and sauté 2 minutes. Remove chicken; keep warm.
3. Add onion to pan; cook 4 minutes, stirring frequently. Add garlic; sauté 15 seconds. Add broth, chipotle chili, and chili powder. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
4. Stir in tomato and next 3 ingredients; add chicken. Cover, reduce heat, and simmer 20 minutes.
5. While soup simmers, cut tortillas into 1/4 x 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425° for 8 to 10 minutes or until lightly browned. Cool completely.
6. Ladle soup into bowls; sprinkle servings evenly with cilantro and tortilla strips.
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