Chicken Tortilla Soup
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Cook time: 
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Serves: 8 servings (1½ cups + toppings)
 
Ingredients
Soup:
  • 8 (6-inch) corn tortillas
  • 2½ tsp olive oil
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 3 cups canned tomato sauce
  • 1 lb boneless, skinless chicken breasts
  • 1 (15 oz) can black beans, drained and rinsed
  • 1½ cups frozen corn
  • 2 Tbsp chopped chipotles in adobo
  • 1 tsp ground cumin
  • ¾ tsp chili powder
  • ½ tsp salt
  • ground black pepper, to taste
Toppings:
  • 2 avocados, sliced
  • ⅓ cup finely chopped red onion
  • ⅓ cup finely chopped cilantro
  • 8 lime wedges from 1 lime
Instructions
  1. Cut 4 of the tortillas into thin strips. Roughly chop the remaining tortillas.
  2. Heat 1 teaspoon oil in a large pot or Dutch oven over medium-high heat. Once hot, add half the tortilla strips and cook for 4-5 minutes or until golden. Remove to a paper towel-lined plate. Repeat with 1 teaspoon oil and remaining tortilla strips.
  3. Add remaining ½ teaspoon oil to the pot and add the garlic; saute 30-60 seconds or until fragrant. Add the chopped tortilla,s chicken broth and next 9 ingredients (through pepper). Stir and bring to a boil. Reduce heat to medium-low and cover with a lid. Cook for 25-30 minutes, stirring occasionally.
  4. Remove chicken to a cutting board and shred between two forks; return meat to the pot. Stir and serve hot with toppings.
Notes
Recipe from Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More
Nutrition Information
Serving size: 1½ cups + toppings Calories: 286 Fat: 8.5 Carbohydrates: 38.0 Sugar: 5.0 Sodium: 923 Fiber: 10.0 Protein: 20.0 Cholesterol: 36
Recipe by Prevention RD at https://preventionrd.com/chicken-tortilla-soup-weekly-menu/