chicken tortilla soup or tortilla chile soup

Name: Chicken Tortilla Soup or Tortilla Chile Soup
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 5 - 6 inch corn tortillas, cut into thin strips; 1 1/2 pound(s) 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(es) 14.5 ounce fat free chicken broth; 3 can(s) 4.5 ounce chopped green chiles, undrained; 1/4 cup(s) fresh lime juice (about 3-4 limes); 2 teaspoon(s) bottled minced garlic; 3/4 teaspoon(s) ground cumin; 1/2 teaspoon(s) dried oregano; 2/3 cup(s) low-fat sour cream; 2/3 cup(s) shredded reduced-fat sharp cheddar cheese ( i use shredded taco cheese with taco seasoning)

(1 RATING)

89 Pinches 2 Photos

Ann Leath

Hendersonville, TN

Updated on Oct 23, 2012

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.

Rate

prep time 10 Min

cook time 25 Min

method ---

yield 6-10 serving(s)

Ingredients

5 - 6 inch corn tortillas, cut into thin strips
1 1/2 pounds skinned, boned chicken breasts
1 can 15.5 ounce cannellini beans or other white beans, undrained
1 can 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 cans 4.5 ounce chopped green chiles, undrained
1/4 cup fresh lime juice (about 3-4 limes)
2 teaspoons bottled minced garlic
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
2/3 cup low-fat sour cream
2/3 cup shredded reduced-fat sharp cheddar cheese ( i use shredded taco cheese with taco seasoning)

How To Make chicken tortilla soup or tortilla chile soup

Step 1

Preheat oven to 375 degrees.

Step 2

Spread 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.
Step 3

Combine 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.
Step 4

Remove 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.
Step 5

Just 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!
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