Tortiall soup is one of my favorites and this really lives up to that. It’s a tomato base and I made it heavier on the veg than on the meat. Of course, if you like a lot of chicken in yours, you could add an extra breast. Also, I prefer mine on the mild side so only added 1 jalapeno. Add more and it will be a bit more spicy. Oddly enough, I didn’t feel that this soup needed any extra seasoning. The fire roasted tomatoes give it a smokey flavor and the lime juice gives this a really bright fresh taste. There are a bunch of optional toppings so you can make this however you would like. The base soup is 2 points so adding any options will change the soup accordingly.
You could also make this a vegetarian soup by using vegetable broth and leaving out the chicken. It would be delightful and full of flavor even without the meat.
Chicken Tortilla Soup
www.skinnymerecipes.com
Serves: 9-10, Calories 96, Fat 1 g, Sat Fat 0 g, Carbs 18 g, Fiber 4 g, Net Carbs 14 g, Sugars 4 g, Protein 5 g, Weight Watchers Points Plus: 2 pts, Weight Watchers SmartPoints: 2 pts.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 jalapeno, finely diced (more if you like spicy)
- 6 cups chicken broth
- 2 14.5 ounce cans fire roasted diced tomatoes
- 1 14.5 ounce can black beans, rinsed and drained
- 2 boneless and skinless chicken breasts
- 2 limes, juiced
- 1 cup chopped fresh cilantro
- Optional: extra cilantro for garnish
- Optional: avocado slices for top of soup
- Optional: shredded cheese for top of soup
- Optional: tortilla chips for top of soup
- Optional: sour cream for top of soup
Directions:
In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the onions and cook for 5 minutes then add the garlic and jalapeno and cook for another 2 minutes.
Add in chicken broth, tomatoes and beans. Bring to a boil over high heat. Reduce to a simmer and add chicken breasts. Continue simmering for 25 minutes.
Remove the chicken from the pot and continue cooking the broth for another 30 minutes. While the broth continues to cook, shred the chicken and set aside.
Add chicken back into the pot along with lime juice and fresh cilantro.
Serve adding your favorite optional ingredients.
- 1 tablespoon olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 jalapeno, finely diced (more if you like spicy)
- 6 cups chicken broth
- 2 14.5 ounce cans fire roasted diced tomatoes
- 1 14.5 ounce can black beans, rinsed and drained
- 2 boneless and skinless chicken breasts
- 2 limes, juiced
- 1 cup chopped fresh cilantro
- Optional: extra cilantro for garnish
- Optional: avocado slices for top of soup
- Optional: shredded cheese for top of soup
- Optional: tortilla chips for top of soup
- Optional: sour cream for top of soup
- In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the onions and cook for 5 minutes then add the garlic and jalapeno and cook for another 2 minutes.
- Add in chicken broth, tomatoes and beans. Bring to a boil over high heat. Reduce to a simmer and add chicken breasts. Continue simmering for 25 minutes.
- Remove the chicken from the pot and continue cooking the broth for another 30 minutes. While the broth continues to cook, shred the chicken and set aside.
- Add chicken back into the pot along with lime juice and fresh cilantro.
- Serve adding your favorite optional ingredients.
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