This skinny chicken tortilla soup is as clean as they come, but don't worry just because it lacks many calories, it is not lacking in flavor one little bit!
Serves: serves 7, 1.5 cup servings
INGREDIENTS
2 teaspoons olive oil
1 cup onion, chopped (about 1 small)
2 cups celery, sliced (about 4 medium stalks)
4 garlic cloves, minced
4 medium tomatoes, chopped
2 cups water
4 cups low-sodium organic chicken broth
3 cups chopped and/or shredded rotisserie chicken, skinless
2 cups sliced carrots (about 3 medium)
1 teaspoon dried oregano leaves
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
� teaspoon cayenne pepper (add less or omit, if you don't want a spicy soup)
� teaspoon sea salt + more to taste
� teaspoon pepper + more to taste
optional garnish: chopped avocado, chopped fresh cilantro, crumbled Cotija cheese, Greek yogurt, crumbled tortilla chips
NOTES
For a vegan version replace chicken broth with low-sodium organic vegetable broth, omit chicken and consider adding 2 cans black, red kidney or pinto beans.
INSTRUCTIONS
- Heat oil in large saucepan over medium-high heat. Add chopped onion and celery; cook, stirring frequently, for about 5 minutes and until veggies are soft. Add garlic; cook, stirring frequently, for about 1 minute. Add tomatoes; cook, stirring frequently, for about 5 minutes and until tomatoes are soft. Set aside.
- Visit Skinny Chicken Tortilla Soup @ kimscravings.com for full instructions.
0 Comments