MEXICAN TORTILLA PRESS RECIPES

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Ingredients

CHICKEN TORTILLA SOUP | RECIPES | WW USA

Chicken Tortilla Soup | Recipes | WW USA image

This soup couldn’t be easier to prepare. Once the veggies are chopped and sautéed, the rest of cooking is practically hands-off. The chicken simmers in a flavorful broth made with fire roasted tomatoes and lime juice which will give you a few extra minutes to toss together a quick salad or other simple side dish. Boneless, skinless chicken breasts work well in this soup but you can use chicken thighs instead. If you’d like to turn up the heat, don’t completely de-seed the jalapeño. Spoon the piping hot soup among bowls and garnish with the cheese and crushed tortilla chips. Serve with lime wedges and extra cilantro.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tsp Olive oil
1.5 cup(s), chopped Uncooked onion(s)
1.5 tsp Kosher salt
4 tsp Minced garlic
1 medium Jalapeño pepper(s) seeded and minced
1 tsp Chili powder
6 cup(s) Reduced-sodium chicken broth
15 oz Canned diced tomatoes fire roasted-variety, drained
20 oz Uncooked boneless skinless chicken breast
0.333 cup(s) Fresh lime juice
1 cup(s) Cilantro chopped
6 Tbsp Shredded reduced-fat Mexican-style cheese
12 chip(s) Tortilla chips crushed

Steps:

Heat oil in a large soup pot set over medium heat.
Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes.
Add garlic, jalapeno, and chili powder; cook, stirring, 1 minute.
Add broth, tomatoes, chicken, and lime juice; stir to combine.
Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.
Remove chicken from soup and shred with 2 forks; return chicken to pot with cilantro.
Serve soup garnished with cheese and tortilla chips.
Serving size: 1 ½ cups soup, 1 Tbsp cheese, 2 chips

Nutrition Facts : Calories 84 kcal

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