Low fat and high protein

 Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients

1 pound boneless, skinless chicken breast 

1 medium sized onion diced

4 to 5 cloves of garlic peeled

1 inch fresh ginger chopped

2 jalapeño's diced

1 can pinto beans or low fat black beans 

1 can white or yellow corn

1 can Fire roasted tomatoes 

2 chipotle peppers (they come in a can)

500 ml chicken broth low sodium

1/4 th cup chopped cilantro

2 to 3 tortilla to prepare tortilla strips

1 tsp cumin powder

1 tsp cayenne pepper

1 tsp oregano 

Salt to taste

1 tsp black pepper 

 

                                                               

Chicken Tortilla Soup

Method;

1. Heat 2 tsp olive oil in a Dutch oven or I like to use instapot. Initially

put the setting to saute for 10 minutes. Add diced onions, black peppercorns,

fresh ginger, garlic.

2. Once onions are translucent add in can of fire roasted tomatoes, chipotle

peppers, and oregano.

3. Add in cumin, cayenne pepper and salt to taste. Stir in pinto beans

or black beans. Add white corn from a tin or fresh corn.

4. Add low fat chicken broth and chicken breast and allow to boil.

5. As the chicken breast cooks, ( turns white and is cooked) take it out and

using a kitchen board and fork, shred the chicken and put it back into the

prepared soup, and continue to let it cook for another 10 to 15 minutes.

6. Check for salt and other seasonings as per your taste.

7. To prepare tortilla strips, simply cut them into long strips and spray with

little olive oil spray. Place them onto a baking sheet at 350 Ffor 10 to 12 minutes.

Remove and allow to cool.

8. Serve warm soup with tortilla strips and or rice crackers.