Tuesday, January 10, 2012

Chicken Tortilla Soup

This is a great recipe that I got off the website skinnytaste.com. The website was recommended to me by my friend Jemma. Thanks Jemma! I usually don't like low-fat dishes but this one was filled with flavor. I also added freshly fried tortilla strips and fresh avocado. It is very filling and can be served as a meal or as a starter (much smaller portion). I ended up adding 3 tsps of chipotle pepper to give it an extra kick. If you want a guilt-free and delicious soup to try, this is it!


2 teaspoons olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 ounce can tomato sauce
2 teaspoon chipotle chile in adobo sauce (more or less to taste)
1/2 cup chopped cilantro (plus more for garnish)
15 ounce can black beans, rinsed and drained
2 cups frozen corn
14.5 ounce can petite diced tomatoes
1 teaspoon cumin
1/2 teaspoon dried oregano
2 8 ounce skinless chicken breasts 
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
sour cream, for topping (optional)
sliced avocado, for topping (optional)
tortilla strips, for topping (optional)

Yields 6 meal sized servings

Time: 10 minutes prep and 4-6 hours cook time (crock-pot)


Heat oil in a saucepan over medium-low heat. Add onion and saute until soft, about 3 minutes. Add garlic and saute for 30 seconds.

 Add chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil. 

Add cilantro and remove from heat.

To crock-pot add beans, tomatoes, corn, cumin, oregano and stir. 

Pour in chicken broth mixture. Add chicken. Cover and cook on low heat for 4-6 hours. 

Remove chicken and shred with two forks. Add chicken back into soup. 

Adjust salt and cumin levels to taste. 

Serve with low-fat sour cream, cheese, scallions and cilantro. You can also add avocado and tortilla strips. Yummy!

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