LOW CALORIE Chicken Tortilla Soup!
A healthy and savory soup that you feel great about serving and eating over and over again.
Servings: 6 servings
Ingredients
- 2 cups cooked, chopped rotisserie chicken, skin removed ( I use the breast and thigh)
- 1/2 cu verde salsa
- Goya Sazon Seasoning Con Culantro Y Achiote (comes in a box with packets. I use 2 packets)
- 3/4 cup onion, chopped
- 2/3 cup cilantro, chopped
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil or avocado oil
- 1 cup carrots, peeled, and sliced thinly
- 4 1/2 cups simple truth chicken broth
- 1 14 oz can diced fire roasted tomatoes
- 2 tbsp tomato paste
- 1 can black beans, rinsed and drained
- 1 can corn
- 3/4 tbsp cumin
- 1/2 tbsp chili powder
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 2 cups Monterey jack cheese, shredded
- 1/4 cup low fat plain Greek yogurt
- favorite tortilla chips
- hot sauce ( hot ones the classic is amazing)
- fresh avocado or guacamole
Instructions
- In a large saucepan over med-high heat, add the chicken, salsa verde, Goya packets, and 1/2 cup chicken broth .Stir and simmer for 10 minutes or until almost all the liquid is cooked down. Move the chicken to a plate and set aside.
- Now in the same pot add the extra virgin olive oil. Add onion, carrots, garlic, and cilantro. Sauté for 3- 5 minutes or until tender.
- Add 4 cups chicken broth, black beans, fire roasted tomatoes, corn, paste, and all of the spices. Bring to a boil. Add the chicken and turn to med- low. Let simmer for 10 minutes. Stir in 1/2 cup cheese.
- Ladle soup into serving bowls, top with remaining cheese, cilantro, yogurt , hot sauce, and desired amount of crushed chips. Avocado is yummy too!
