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An easy, healthy version of this soup.
1 medium onion, chopped
1 t olive oil
3 cloves garlic minced
1 t ground cumin
1 t dried oregano
1 T chili powder
1 14-15 oz can diced tomatoes
1 4 oz can diced green chiles
8 cups low sodium chicken broth
10 corn tortillas, sliced 1/8 inch thick
1 lb boneless, skinless chicken breast, in ½ pieces/cubes
1/3 cup chopped cilantro
Avocado—about ¼ per person, diced
Low fat shredded Mexican cheese-sprinkle over served soup
Lime wedges, fat free sour cream (optional)
In a large soup pot, sauté onion in 1 teaspoon olive oil for 5-10 minutes over medium to medium high heat. Add garlic and spices and sauté for 1 minute; add tomatoes, chiles and broth. Bring to a boil on high heat and then add corn tortillas, lower to medium to low heat and simmer for 15 minutes.
Add chicken and bring to a boil and then simmer for 5 minutes or until done. Add cilantro, stir in and remove from heat. Top with avocado and cheese and optional toppings. Serve with Sauvignon Blanc.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927