When you're feeling cozy in the kitchen, this chicken tortilla soup recipe is certain to hit the spot. Clean ingredients and high protein also make this a no-brainer weeknight meal. If you have additional carbs in your macros, adding tortilla chips or tortillas is a perfect pairing, and if you had additional fats, fresh avocado is perfection.
Servings: 10 (about 1.5 cups)
Macros per serving: ( 2.5 F / 11 C / 17 P )
Ingredients:
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1 lb. (16oz) chicken, cooked & shredded
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28 oz. crushed tomatoes
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10 oz. red enchilada sauce
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1 medium onion, chopped
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4 oz. green chilies
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2 cloves garlic, minced
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2 cups water
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14 oz. chicken broth, reduced sodium
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1 tsp. cumin
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1 tsp. salt
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1⁄4 tsp. pepper
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1 can corn
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2 tbsp. cilantro, chopped
Directions:
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Cook chicken, shred and set aside.
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Add tomatoes, enchilada sauce, onion, green chilies, garlic, water, chicken broth, spices, and corn in a large soup pan. Bring to a boil on med-high heat.
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Reduce heat; add chicken and cilantro and simmer for 25-30 minutes or until onions are softened.
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Enjoy with fat-free cheese, a dollop of fat-free sour cream, and tortilla chips.