Chicken Tortilla Soup-LA CHEF
Hey all- this is one of my favorite recipes from food network. I use just regular chicken breast sliced up and don't use bacon! I know it's summer...but it's SO good I had to post!
Recipe Name: Chicken Tortilla Soup
3 cups low-sodium, low-fat chicken broth
1 lb boneless, skinless chicken tenders
1 bay leaf, fresh if available
1 tsp extra virgin olive oil
2 slices extra lean turkey bacon, chopped, such as Jennie-O®
1 medium onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28 oz) can crushed fire roasted tomatoes, no added salt
Morton Lite Salt®
2 cups reduced-fat tortilla chips
1 1/2 cups shredded reduced-fat cheddar, Mexican blend, or mozzarella cheese
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving just a tsp or so in the bottom; if needed coat pan with cooking spray. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
Place 1/3 cup of crushed tortilla chips in the bottom of each soup bowl. Cover with cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup
Makes: 6 servings
Serving size: about 2 cups
LA Exchange: 1/2 Protein, 2 Vegetables, 1 Starch, 1/2 Dairy, 1 Condiment
Please remember to use this recipe in moderation while in your weight loss program for continued success.
AMY on LAWL since 6/6/07