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Chicken Tortilla Soup
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
Calories:
259
kcal
Author:
URVASHI PITRE
Calories:
259
kcal
|
Carbohydrates:
24
g
|
Protein:
22
g
|
Fat:
9
g
|
Fiber:
4
g
|
Sugar:
4
g
Ingredients
1
cup
Canned Fire Roasted Tomatoes
1
Onion
quartered
4
cloves
Garlic
1
canned chipotle chili in adobo sauce
1 chile, not 1 can
2
cups
Water
1
cup
Frozen Corn
2
cups
Rotisserie Chicken
2
corn tortillas
cut into shreds, (use 2 for low carb or omit all together)
1/2
cup
Mexican Blend Shredded Cheese
1/4
cup
Cilantro
Instructions
Blend the onions, tomatoes, garlic and chili on blend low for 5 seconds.
Add water and corn and set the blender to soup setting 1.
When the soup is finished cooking, add chicken and corn tortillas (if using) and pulse once for 2-3 seconds.
Stir in cheese and cilantro and serve.
NOTE: use ONE chipotle chili and some of the sauce, not one can of the chipotle chilis--unless you want to breathe fire like a dragon.