Chicken Tortilla Soup
Prep Time: 15 minutes
Total Time: 35 minutes
Makes 4 servings
1 tablespoon canola oil
1 onion, chopped
2 cloves garlic, chopped
1 can (14 ounces) whole peeled tomatoes
1 tablespoon minced chipotle pepper
6 cups chicken broth
3/4 pound boneless, skinless chicken breasts
2 corn tortillas, cut into strips
2 limes, juice
Hot sauce (optional)
1/2 avocado, pitted, peeled, and cut into cubes
Chopped onion, pickled jalapeños, sliced radishes, fresh cilantro for garnish
1. Heat the oil in a large saucepan over medium heat. Cook the onion and garlic for 5 minutes until soft and translucent. Transfer to a blender and add the tomatoes (with juice) and chipotle; puree until smooth.
2. Return to the pan and add the broth. Over medium-high heat, bring to a simmer. Add the chicken into the soup and cook for 10 minutes, or until a thermometer inserted in the thickest portion registers 165°F and the juices run clear. Remove the chicken to a plate.
3. Meanwhile, preheat the oven to 450°F. Place the tortilla strips on a baking sheet and bake for 3 minutes or until lightly brown and crispy.
4. Season the soup with the lime juice and hot sauce, if using. Thinly slice the chicken.
5. Divide the soup among 4 bowls. Top with the chicken, tortilla strips, avocado, and the onion, jalapeños, radishes, and cilantro, if using.
Per serving: 347 calories, 31 g protein, 29 g carbohydrates, 12 g fat, 2 g saturated fat, 4 g fiber, 755 mg sodium