Thursday, September 6, 2012

Chipotle Chicken Tortilla Soup

I've actually ran across this recipe or versions of this recipe on many websites that promote healthy eating.  I love the flavors in this soup and as you eat it every bite highlights a new flavor.  It has recently been added to our rotation of meals in our family because it is liked so much. 

Printer Version of Recipe

2 tablespoons canola oil
3 cloves garlic, minced
1 pound chicken breast, cut into bite-sized pieces
½ onion, diced
1 green bell pepper, diced
1 jalapeno, seeded and diced
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
1/2 cup water
1/4 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges

  1. Heat 1 Tbsp oil in a large saucepan over medium-high heat.  Add minced garlic and chicken;  cook until chicken is no longer pink.  Drain chicken and set aside. 
  2. In the same saucepan, heat remaining oil over medium-high heat.  Add onion, bell pepper, and jalapeno.  Cook until onion is translucent.  Combine chicken with bell pepper and onion.
  3. Add chile powder and cumin; stir well.  Add water, salt, broth, and tomatoes; bring to a boil.  Cover, reduce heat, and simmer for 5 minutes. 
  4. Serve with cilantro, a lime wedge, and tortilla chips.

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