Chicken Tortilla Soup

 

Servings: 10 (about 1.5 cups)

Macros per serving: ( 2.5 F / 11 C / 17 P )

 
Chicken Tortilla Soup.jpg
 

Chicken Tortilla Soup

INGREDIENTS:

  • 1 lb. (16oz) chicken, cooked & shredded

  • 28 oz. crushed tomatoes

  • 10 oz. red enchilada sauce

  • 1 medium onion, chopped

  • 4 oz. green chilies

  • 2 cloves garlic, minced

  • 2 cups water

  • 14 oz. chicken broth, reduced sodium

  • 1 tsp. cumin

  • 1 tsp. salt

  • 1⁄4 tsp. pepper

  • 1 can corn

  • 2 tbsp. cilantro, chopped

DIRECTIONS:

  1. Cook chicken, shred, set aside.

  2. In large soup pan add: tomatoes, enchilada sauce, onion, green chilies, garlic, water, chicken broth, spices and corn. Bring to a boil on med- high heat.

  3. Reduce heat; add chicken and cilantro and simmer for 25-30 minutes or until onions are softened.

  4. Enjoy with fat free cheese, dollop of fat free sour cream and tortilla chips.


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