Chicken Tortilla Soup
 
 
Author:
Serves: 4 servings
Ingredients
  • 1 tsp oil (avocado is my favorite)
  • 1 medium onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • Salt and pepper, to taste
  • ½ tsp dried oregano
  • ¾ tsp cumin
  • ½ tsp ground chipotle pepper
  • 2 14oz cans of diced tomatoes with jalapenos
  • 4 cups chicken stock
  • 1 cup black beans
  • 1 cup frozen corn
  • 10oz shredded chicken breast (already cooked)
Instructions
  1. In a pot heat up the oil over medium heat. Add the onion, garlic, and red pepper and saute until the veggies begin to soften.
  2. Season the veggies with the salt, pepper, oregano, cumin, and chipotle pepper. Cook 1 minute to taste the spices.
  3. Add the tomatoes and chicken stock and bring to a boil. After the mixture boils, reduce the heat and simmer for 15 minutes.
  4. Using an immersion blender, carefully blend until smooth.
  5. Add in the black beans, corn, and shredded chicken and continue cooking until the ingredients are heated through.
  6. Add your favorite toppings and enjoy!
Notes
Makes 4 servings (~2 cups each) at 1 WW SmartPoint/4 Green WW SmartPoints per serving.

Top with whatever you'd like! Some of my favorites are cilantro, green onions, tortilla strips, shredded cheese, and diced avocado.

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
Nutrition Information
Serving size: ¼ of the soup, ~2 cups | Calories: 370 Fat: 8 Saturated fat: 2 Carbohydrates: 45 Sugar: 17 Fiber: 10 Protein: 32
Recipe by at https://rachelshealthyplate.com/chicken-tortilla-soup/