Low Fat Chicken Tortilla Soup Recipe

Name: Low Fat Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast; 1 large onion; 3 garlic cloves; 1 bell pepper; 1 poblano pepper; 1 jalapeno pepper; 1 tablespoon vegetable oil; 1 lb baby carrots; 8 ounces fresh mushrooms; 10 ounces frozen spinach, defrosted; 5 (15 ounce) cans chicken broth; 1 (28 ounce) can diced tomatoes; 5 tablespoons cumin; 4 tablespoons chili powder; salt; pepper; fresh cilantro; lime

Servings: persons

1 lb chicken breast
1 large onion
3 garlic cloves
1 bell pepper
1 poblano pepper
1 jalapeno pepper
1 tablespoon vegetable oil
1 lb baby carrots
8 ounces fresh mushrooms
10 ounces frozen spinach, defrosted
5 (15 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
5 tablespoons cumin
4 tablespoons chili powder
salt
pepper
fresh cilantro
lime

1
Soften onion,garlic,pablono and jalepeno in oil over medium heat.
2
Add chopped up chicken.Stir and cook for a minute or two.
3
Add cumin,chili powder,salt and pepper.Stir and cook for a couple minutes.
4
Add drained tomatoes,mushrooms,carrots,spinach and chicken broth.
5
Bring to soft boil and simmer for 45 minutes.
6
Garnish with crumbled tortilla chips,cilantro,lime juice,a little lowfat shreaded cheese and lowfat sour cream.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb chicken breast, 1 large onion, 3 garlic cloves, 1 bell pepper, and more.

Yes, Low Fat Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Chicken Tortilla Soup

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