Chicken Tortilla Soup or Tortilla Chile Soup

Name: Chicken Tortilla Soup or Tortilla Chile Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6-10
Cuisine: Mexican
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)

By Ann Leath
@AUannie84

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.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

6-10

Prep:

10 Min

Cook:

25 Min

Ingredients

Add to Grocery List

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

Step-by-Step

Preheat oven to 375 degrees.
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.
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.
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.
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!