My sister, Julie, makes the best tortilla soup I have ever tried. I finally asked her for the recipe which actually came from The Food Network Kitchens. I adapted their recipe to create this Healthy Tortilla Soup. This recipe is so easy and only takes 10 minutes of preparation time. I used a rotisserie chicken for the chicken in this recipe which made this soup even simpler. Feel free to use fresh tomatoes and fresh corn if you’re making this in the summertime, but canned tomatoes and frozen corn are won’t compromise the flavor. My 3 kids loved this recipe, and it’s going on our Super Bowl recipe menu for sure! Enjoy this 30 minute recipe all winter and year round.
Healthy Tortilla Soup
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced (in can)
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups chicken broth, low-sodium canned
1 cup frozen corn kernels, thawed
1(14.5-ounce) can diced tomatoes
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (about 2 limes)
Tortilla chips, nonfat plain Greek Yogurt, avocado, shredded cheese (optional)
1. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
2. Stir in the tomato, chicken, cilantro, and lime juice and serve topped with shredded cheese, Greek yogurt, avocado and tortilla chips, if desired.