Name: Chipotle Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tbsp extra virgin olive oil; 0.5 cup yellow onion; 2 cloves garlic; 0.5 cup red bell pepper; 1 tbsp chipotle pepper in adobo; 1.5 cups low-sodium chicken broth; 0.5 cup crushed tomatoes; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lime juice; 2 tbsp fresh cilantro; 0.25 whole avocado; 0.5 medium corn tortilla

Nutrition

Per serving

475 calories

Protein: 40g; 32% of calories
Carbs: 40g; 33% of calories
Fat: 19g; 35% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 375°F. Slice the corn tortilla into thin strips, place on a baking sheet, and bake for 8-10 minutes until crisp.
Heat the olive oil in a medium pot over medium heat. Add the diced onion, bell pepper, and minced garlic, sautéing until the vegetables are soft and translucent.
Stir in the chipotle pepper in adobo, ground cumin, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the chicken broth and crushed tomatoes. Bring the mixture to a gentle simmer.
Add the whole chicken breast to the pot. Cover and simmer for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the lime juice and fresh cilantro. Taste and adjust seasoning if necessary.
Ladle the soup into a bowl and top with diced avocado and the baked tortilla strips.

Nutrition

Ingredients

Instructions

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