A dish to keep you fuller, longer. This Mexican chicken tortilla soup has the perfect blend of savory spices, fresh vegetables, and tender chicken. Top with avocado, cheese, sour cream and crispy tortilla strips and it will become your next favorite soup!
- 4 Corn Tortillas Sliced into thin strips
- Cooking Spray
- 1 Tbsp Olive Oil
- 1 Onion Diced
- 1 Garlic Clove Minced
- 1 Qt Chicken Stock Low sodium
- 4 Oz Green Chilies Diced
- 14.5 Oz Tomatoes Diced; Reduced sodium
- 1.5 Cups Shredded Chicken Cooked
- Salt and Pepper To taste
- 1 Avocado Diced
- 1 Cup Monterey Jack Cheese Shredded
- Lime Wedges
- 3 Tbsp Sour Cream
Heat oven to 350 degrees.
Lightly coat tortilla strips with cooking spray and place on a baking sheet. Roast in oven about 15 minutes, tossing the strips every 5 minutes, until golden brown and crisped.
Heat oil in a large pot. Add in onion and garlic, and cook until softened, about 5 minutes.
Add in broth, tomatoes, and chilies. Bring to a boil and cover. Reduce heat and simmer for about 20 minutes.
Stir in shredded chicken and cook for an additional 5 minutes.
Ladle into bowls and garnish with tortilla strips, avocado, cheese, lime wedges, and sour cream.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: