Chicken Tortilla Soup or Tortilla Chile Soup
By
Ann Leath
@AUannie84
1
This recipe is an absolute hit every time I serve it! People can hardly believe it's a Weight Watchers Recipe! ( from WW Annual Recipes for Success 2000) This recipe is so easy but doesn't taste like it! I never have leftovers.
Ingredients
- 5
- 6 inch corn tortillas, cut into thin strips
- 1 1/2 lb
- skinned, boned chicken breasts
- 1 can(s)
- 15.5 ounce cannellini beans or other white beans, undrained
- 1 can(s)
- 14.5 ounce mexican-style stewed tomatoes with garlic, cumin, and jalapenos, undrained (i use rotel medium with the blue label)
- 1 box
- 14.5 ounce fat free chicken broth
- 3 can(s)
- 4.5 ounce chopped green chiles, undrained
- 1/4 c
- fresh lime juice (about 3-4 limes)
- 2 tsp
- bottled minced garlic
- 3/4 tsp
- ground cumin
- 1/2 tsp
- dried oregano
- 2/3 c
- low-fat sour cream
- 2/3 c
- shredded reduced-fat sharp cheddar cheese ( i use shredded taco cheese with taco seasoning)
How to Make Chicken Tortilla Soup or Tortilla Chile Soup
- 1Preheat oven to 375 degrees.
- 2Spread tortilla strips on a baking sheet. Bake at 375 degrees for 6 minutes or until toasted, stirring after 3 minutes. Depending on your oven they may cook faster so be sure to keep an eye on them. Set aside.
- 3Combine chicken and next 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until chicken is done.
- 4Remove chicken from pan with tongs or slotted spoon. Let cool slightly; shred chicken. (I have tried cubing but shredded is defintely better.) Return shredded chicken to pan;stir well. Cook until heated through. Ladle soup into bowls;top with 1Tbsp sour cream, 1 Tbsp cheese and one fifth of tortilla strips.
- 5Just a note: This recipe can easily be kicked up with the addition of more jalapenos(besides what is in the canned tomatoes) and/or hot Rotel.
ENJOY!
