Renee Clerkin
Dietitian | Nutritionist
Chicken Tortilla Soup
SERVES: 4
INGREDIENTS
2-3 boneless chicken breasts
4 cups low sodium vegetable broth
1 (14.5 oz) can diced tomatoes
1 (4 oz) can diced green chilies or 3-4 mild chilies, seeded and diced (can add + or - depending on preference)
1 large onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 tablespoons ground cumin
sea salt and pepper to taste
4 (6-in) corn tortillas
Olive oil
1/4 cup shredded cheddar cheese
DIRECTIONS
1

Place chicken breast and broth into a large saucepan and bring to a boil. Boil for about 8-10 minutes, until chicken is cooked through and no longer pink. Leave the vegetable broth in the saucepan and remove the cooked chicken. Shred into small pieces.

2

Add the can of diced tomatoes to the vegetable broth and bring to a boil. Add in the shredded chicken, chilies, onion, bell pepper, garlic, cumin, salt and pepper. Return the pot to a boil, then reduce to a simmer and cook uncovered for 30-40 minutes.

3

While the soup is simmering, preheat the over to 375ºF. Cut the tortillas into thin 1/4-inch strips and lay on a baking sheet. Drizzle with olive oil and season with sea salt and pepper, then bake for 10-12 minutes, until lightly browned and crisp.

4

Serve warm soup topped with crisp tortilla strips and shredded cheese.