My Favorite Chicken Tortilla Soup

It’s the perfect time of year for soup making so I’m thrilled to share my favorite Chicken Tortilla Soup recipe. This recipe is so easy! For preparation, all you need to do is chop the onion, a rotisserie chicken, a tomato, cilantro and an adobo pepper. Then, mix, stir and serve. I love serving this soup with fresh avocado, tortilla chips and a squeeze of fresh lime juice. I often also dollop each bowl with a tablespoon of light sour cream or nonfat plain Greek yogurt. Serve with a salad for a healthy, light, gluten-free and low-calorie dinner!

Tips:

•If you have not purchased chipotle in adobo sauce before, you can find the cans in the international foods section where Mexican foods are. Chipotles are very spicy so start with just one chopped and add as needed for taste.

•If you have leftover grilled, roasted or baked chicken, feel free to use this instead of a rotisserie chicken.

•Double the recipe so you’ll have leftovers.

•Prepare the soup ahead of time leaving out the cilantro and lime juice. When reheating, add these ingredients right before heating and serving.

My Favorite Chicken Tortilla Soup

Cook Time:

20 minutes

Prep Times:

15 minutes

Yield:

4 servings

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
1 teaspoon kosher salt
6 cups low-sodium chicken broth
1 cup corn kernels, fresh or frozen and thawed
1 fresh tomato, chopped
1 cup shredded cooked chicken (I used 1 Rotisserie chicken)
1/2 cup chopped fresh cilantro leaves
1/4 cup freshly squeezed lime juice (from about 2 limes)
Tortilla chips, lime slices, avocado, optional

Preparation:

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. Pull the saucepan from the heat and stir in the tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges if using.

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