Ingredients for Low Fat Chicken Tortilla Soup
- Chicken Breast
- 1 medium onion, chopped
- Garlic Cloves
- Bell Pepper
- Poblano Pepper
- Jalapeno Pepper
- Vegetable Oil
- Baby Carrots
- Fresh Mushrooms
- Frozen Spinach
- 4 cups low-sodium chicken broth
- Diced Tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh Cilantro
- Lime
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How to Make Low Fat Chicken Tortilla Soup
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 medium onion, 2 cloves garlic, 1 poblano pepper (seeded and chopped), and 1 jalapeño pepper (seeded and minced) and cook until softened, about 5 minutes.
- Add 2 cups of cooked and shredded chicken breast.
- Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, stirring frequently.
- Add 1 (28-ounce) can of diced tomatoes (drained), 1 cup of sliced mushrooms, 1 cup of chopped carrots, 2 cups of fresh spinach, and 4 cups of low-sodium chicken broth.
- Bring to a gentle boil, then reduce heat and simmer for 45 minutes, or until vegetables are tender.
- Garnish each bowl with 1/4 cup crumbled tortilla chips, 1 tablespoon chopped cilantro, a squeeze of lime juice, 1 tablespoon of low-fat shredded cheese, and 1 tablespoon of low-fat sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
27g
Fat
9g
Carbs
5g
