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Chicken Tortilla Soup

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When the weather gets colder, you need an easy soup recipe to warm you up.  This chicken tortilla soup has great flavor and is simple to make.  It’s also 0 SmartPoints on Weight Watchers Freestyle program.

Chicken Tortilla Soup

Do you ever have that moment when you are just totally content?  Mine is when I am either blogging or working and listening to Adele.  I have such a love for her.  But besides that, I do love chopping things.  My sister used to tell me that cooking was therapeutic.  I remember giving her a snarky laugh and saying something along the lines of, “Yea, right”.

Well Melissa, you were right.  I have come to find that cooking and chopping veggies is incredibly therapeutic.  Call me crazy, but I do love it.  The fun thing about this chicken tortilla soup recipe is that there isn’t a ton of chopping necessary.  So, if you don’t have a love of chopping like I do, no worries!  The hardest part of the chopping for me was seeding and chopping the jalapeno.  I am sure there is a better way of doing it than I do it, but I haven’t figured it out yet.  Meh.

Related:  Easy and Quick Chicken Noodle Soup

Chicken Tortilla Soup

To make this chicken tortilla soup recipe:

Heat olive oil in a large soup pot set over medium heat. Add onion and salt and cook until onion is softened. Add the garlic, jalapeno, and chili powder and cook for 1 minute. Add broth, tomatoes, corn, black beans, chicken breasts, and lime juice.

Bring to a simmer and cover.  Cook for 20 minutes or until chicken breasts are cooked through. Remove chicken breasts from soup and use 2 forks to shred.  Return chicken to the pot with the cilantro.

Serve soup garnished with cheese and tortilla chips.

Chicken Tortilla Soup

Interested in an easy dinner idea? This chicken tortilla soup recipe is so easy and only uses 1 pot.

Chicken Tortilla Soup

This recipe is 0 SmartPoints per serving, about 1 cup.
0 from 0 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Author: Dash of Herbs

Ingredients

  • 4 frozen uncooked chicken breasts
  • 2 cups onion chopped
  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 jalapeno seeded and chopped
  • 1 teaspoon chili powder
  • 6 cups low-fat chicken broth
  • 15 oz fire roasted tomatoes drained
  • 15 oz corn drained (optional)
  • 15 oz black beans drained and rinsed
  • 1/2 cup lime juice
  • 1 cup cilantro chopped - for garnish
  • 1/3 cup reduced fat Mexican cheese shredded
  • baked low-fat tortilla strips
  • sour cream optional

Instructions

  • Heat olive oil in a large soup pot set over medium heat. Add onion and salt and cook for 5-10 minutes or until onion is softened. Add garlic, jalapeno, and ancho chili powder and cook for 1 minute. Add broth, tomatoes, corn, black beans, chicken breasts, and lime juice.
  • Bring to a simmer and cook, covered for 20 minutes or until chicken breasts are cooked through. Remove breasts from soup and use 2 forks to shred. Return chicken to pot with cilantro.
  • Serve soup garnished with cheese and tortilla chips.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

 

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5 Comments

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Comments

  1. Kristyn says

    January 12, 2016 at 9:53 pm

    Thank you! It is SO easy to make too. I was shocked that it’s a one pot meal. And tastes so good!

  2. Jenni says

    January 12, 2016 at 9:50 pm

    This looks awesome!!!

  3. Kristyn says

    January 7, 2016 at 5:47 pm

    Thank you! It tastes pretty good too, if I do say so myself. Thank you for pinning this too!

  4. Anne says

    January 7, 2016 at 2:04 pm

    This looks soooo good…warm with a little bit of spice. Can’t wait to try it! Pinning to my WW board!

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