Low Calorie

Creamy Chicken Tortilla Soup

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45 minutes

Ingredients

  • 2 Tablespoons butter
  • 1 small yellow onion, diced
  • 1 jalapeno pepper, diced
  • 3 cloves garlic, diced
  • 1 Tablespoon tomato paste
  • 1 15 oz. can corn, drained
  • 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
  • 1 15 oz. can black beans, drained and rinsed
  • 5 cups chicken broth
  • 2 small boneless skinless chicken breasts, or 2 cups shredded chicken
  • 1 pinch Cayenne Pepper
  • 1 teaspoon cumin
  • 1-2 teaspoons hot sauce
  • 1 oz. packet taco seasoning
  • 1 ½ cups cheddar cheese, shredded
  • 1/3 cup light sour cream

Instructions

 

  1. Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
  2. Add all remaining ingredients EXCEPT for the sour cream and cheddar cheese.
  3. Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough.
  4. Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
  5. Reduce heat to low and gradually sprinkle in the shredded cheese and sour cream Stir until smooth and creamy.
  6. Taste and add any additional seasonings as needed. Garnish and serve!

Quick Tip

Top with crispy tortilla strips for a little crunch!