1 can (14-1/2 oz) diced tomatoes with garlic and onion, undrained
5 Cups reduced sodium chicken broth
1 rotisserie chicken, shredded
1/4 tsp.minced fresh cilantro
2 tsp. lime juice
1/4 tsp. salt
11/4 tsp. pepper
Crushed tortilla chips
Shredded Monterey Jack or cheddar cheese
Instructions
In a Dutch oven, heat oil over medium heat. Sauce onion, until tender,
about 5 minutes. Add chilis, garlic, jalapeño and cumin. Cook 1
minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil,
then reduce heat.
Stir in chicken. Simmer, uncovered, for 10 minutes. Add cilantro,
lime juice, salt and pepper..
Top each down with chips and cheese. NOTE; You can poach 2 boneless chicken breast and
shred them instead of buying a rotisserie chicken.
NOTE- To freeze, let soup cool then freeze in freezer containers. To
use, partially thaw in refrigerator. More broth may need to be added
when reheating. 200 cal., 8 g fat (2 g sat.fat) 55 mg chol, 941 mg.
sodium, 9 g. carb. 4 g sugar, 2 g fiber.
Originally Submitted
1/22/2018
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