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

2 jalapeño's diced

1 can pinto beans or low fat black beans 

1 can Fire roasted tomatoes

2 chipotle peppers

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

Instructions

1. Heat olive oil in a dutch oven, and sauté onions, fresh garlic and jalapeño's on medium heat. 

2. Once onions are translucent, add fire roasted tomatoes, chipotle peppers, chicken broth.

3. Add in cumin, cayenne, and oregano.

4. Add chopped cilantro. If using pinto or black beans, add in at this point. 

5. Once broth is warm, add in chicken breasts, and allow to cook (with lid closed)

6. Remove chicken from the broth using tongs, and use a knife to shred the chicken into smaller pieces.

7. Place cooked shredded chicken back into the soup.

8. To make tortilla chips (optional) - cut the corn tortillas into 1 inch x 0.5 inch strips. Toss with olive oil.

9. Bake on a sheet pan in the oven at 350˚F for 10 mins or until tortillas are golden-brown. 

10. To serve - top soup with tortilla chips, cilantro, and fresh jalapeños.