This chicken tortilla soup recipe calls for homemade tortilla chips from corn tortillas. To save time, feel free to substitute crushed baked tortilla chips, which is what I often do.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4
Calories:
Author: Simple Nourished Living
Ingredients
6corn tortillas6 inch
1tablespoonoil
⅓cupchopped onion
2clovesgarlicfinely chopped
1medium Anaheimpoblano or jalapeno chile, seeded, chopped
4cupschicken broth
1can14 to 15 ounces diced tomatoes, undrained
½teaspooncoarsekosher or sea salt
1-½cupsshredded cooked chicken
1ripe medium avocado
½cupshredded reduced fat Monterey Jack cheese
Chopped fresh cilantroif desired
1limecut into wedges, if desired
Instructions
If you are going to make your own tortilla chips, preheat oven to 350 degrees. Brush tortillas lightly on both sides with 1 teaspoon of the oil. Cut tortillas in half then cut the halves into ¼-inch strips. Place the strips on a foil lined baking sheet and bake until lightly golden brown and crisp, about ten minutes.
In a large saucepan over medium-high heat, heat the remaining 2 teaspoons oil. Add the chopped onion and salt and cook for 2 minutes, stirring frequently. Add the garlic and chile and cook for 2 to 3 minutes, stirring frequently, until the vegetables are crisp-tender. Stir in the broth and tomatoes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
To serve, peel and pit the avocado then chop it into large chunks. Divide half of the tortilla strips among 4 individual soup bowls. Ladle in the chicken tortilla soup. Top with avocado and cheese. Garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Recipe Notes
Nutritional Estimates Per Serving (¼th): (with avocado) 345 calories, 17.1 g fat, 22 g carbs, 6 g fiber, 27.6 g protein and *9 WW Points+ (without avocado): 265 calories, 10 g fat, 18 g carbs, 3 g fiber and 26 g protein and *7 WW Points+