Chicken Tortilla Soup
Chicken Tortilla Soup is a healthy, nourishing soup perfect for chilly winter evenings. Top it with cheese, tortilla chips and avocado for a satisfying supper!
In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred.
In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear.
Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture.
Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min.
Top with corn chips, cheese, avacado, and a little sour cream.
*You can also use the chicken broth from cooking the chicken. Strain the chicken broth and then add additional chicken broth to make 5 1/2 cups.
Calories: 354kcal | Carbohydrates: 37g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 433mg | Potassium: 813mg | Fiber: 6g | Sugar: 7g | Vitamin A: 579IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 2mg