Mmmmm… There’s just nothing like a warm bowl of soup on a cold December night. This is Chicken Tortilla Soup and it is my favorite!
My Mom gave me this recipe a long time ago, back when I was living in Arizona. She got the recipe from a Low-fat cookbook she bought, and made this for Christmas Eve dinner one year. It was such a big hit with everyone, and we have been making it ever since. It is absolutely delicious! The original version was too spicy. If you like the heat, then feel free to double the chili powder. You would never guess this is Low-fat, and very easy to make!
Chicken Tortilla Soup
1 large onion, chopped
3 teaspoons minced garlic
1/2 cup chicken broth (to saute onion & garlic in)
8 cups fat-free chicken broth
1 (4 ounce) can diced green chilies
2 cans (10.5 oz) of Rotel diced tomatoes w/ green chilies, undrained
29 oz can Pureed or Crushed Tomatoes
1/2 teaspoon chili powder
2 teaspoon cumin
2 teaspoons taco seasoning
3 large chicken breasts, cooked and then cut into 1 inch pieces
Monterrey Jack cheese, shredded
In a medium skillet on medium-high heat, add a 1/2 cup chicken broth, garlic and chopped onion. Saute until onion is cooked.
Meanwhile in a large pot, add all the remaining ingredients and stir well to combine. After onion and garlic is cooked, add to the pot. Bring to a boil, then reduce heat to medium low and let simmer for 30 minutes! Pour into bowls and add your tortilla chips, cheese and sour cream! YUMMO 🙂