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Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tsp olive oil; 1 1/2 cup(s) (chopped) uncooked onion(s); 1 1/2 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; 1/3 up(s)fresh lime juice; 1 cup(s) cilantro chopped; 6 Tbsp shredded reduced-fat Mexican-style cheese; 12 chip(s) tortilla chips crushed

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INGREDIENTS

1 tsp olive oil
1 1/2 cup(s) (chopped) uncooked onion(s)
1 1/2 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
1/3 up(s)fresh lime juice
1 cup(s) cilantro ; chopped
6 Tbsp shredded reduced-fat Mexican-style cheese
12 chip(s) tortilla chips ; crushed

INSTRUCTIONS

Chicken Tortilla Soup

SmartPoints™ value: 2

Servings: 6

Prep Time: 15

Cooking Time: 30

Level of Difficulty: Easy

Swap in regular canned diced tomatoes to turn down the heat.

Instructions

1. Heat oil in a large soup pot set over medium heat.

2. Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes.

3. Add garlic, jalapeno, and chili powder; cook, stirring, 1 minute.

4. Add broth, tomatoes, chicken, and lime juice; stir to combine.

5. Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.

6. Remove chicken from soup and shred with 2 forks; return chicken to pot with cilantro.

7. Serve soup garnished with cheese and tortilla chips.

8. Serving size: 1 ½ cups soup, 1 Tbsp cheese, 2 chips

NOTES

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Chicken Tortilla Soup

1 tsp olive oil
1 1/2 cup(s) (chopped) uncooked onion(s)
1 1/2 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
1/3 up(s)fresh lime juice
1 cup(s) cilantro chopped
6 Tbsp shredded reduced-fat Mexican-style cheese
12 chip(s) tortilla chips crushed

Chicken Tortilla Soup
SmartPoints™ value: 2
Servings: 6
Prep Time: 15
Cooking Time: 30
Level of Difficulty: Easy

Swap in regular canned diced tomatoes to turn down the heat.

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

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Nutrition

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Serving Size: 1 (1010g)
Recipe Makes: 1

Calories: 727
Calories from Fat: 81 (11%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 2.1g
Cholesterol 328.9mg		101 %
Sodium 2240mg		77 %
Potassium 2315.1mg		61 %
Total Carbohydrate 21.4g		6 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 16.5g
Protein 135.1g		193 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 727

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