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Tortilla Chicken Soup

Leigh Beisch
Yield serves 5 (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)

Ingredients

  • 4 teaspoons peanut oil, divided
  • 4 (4-ounce) skinless, boneless chicken thighs
  • 1 (4-ounce) skinless, boneless chicken breast
  • 7 1/2 cups sliced onion (about 3 medium)
  • 1/2 cup chopped celery
  • 3 garlic cloves, chopped
  • 2 cups water
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 cup frozen whole-kernel corn
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 (28-ounce) can tomatoes, drained and chopped
  • 2 (5.25-ounce) cans chopped green chiles
  • 1 finely chopped pickled, seeded jalapeño pepper
  • 4 (6-inch) corn tortillas, cut into triangles
  • 5 tablespoons low-fat sour cream
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 394
  • caloriesfromfat 24 %
  • fat 10.5 g
  • satfat 2.6 g
  • monofat 3.2 g
  • polyfat 2.9 g
  • protein 32.1 g
  • carbohydrate 44 g
  • fiber 8.7 g
  • cholesterol 93 mg
  • iron 4.4 mg
  • sodium 973 mg
  • calcium 173 mg

How to Make It

  1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook 2 1/2 minutes on each side or until browned. Remove from pan. Cool slightly; coarsely chop. Add 1 teaspoon oil, onion, and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Stir in water and broth, scraping pan to loosen browned bits. Stir in chicken, corn, and next 5 ingredients (chili powder through jalapeño pepper). Bring to a boil; reduce heat and simmer 45 minutes.

  2. Stir in tortillas. Top with sour cream. Garnish with cilantro sprigs, if desired.