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Chicken Tortilla Soup

Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 12 boneless skinless chicken thighs cut into 1 inch cubes
  • 1 large red onion chopped
  • 1 tablespoon cumin
  • 2 teaspoons turmeric
  • 1 jalapeno seeded and chopped
  • 1 cup frozen corn defrosted
  • 4 cups low sodium chicken broth
  • Sea salt and freshly ground pepper to taste
  • 4 corn tortillas cut into strips
  • 1/2 cup chopped fresh cilantro
  • 1 lime cut into wedges
  • 1/2 cup grated Monterey jack cheese

Instructions
 

  • In a large slow cooker, first 9 ingredients (olive oil through salt/pepper) cook on low for 8 hours until chicken is cooked through.
  • Preheat the oven to 400. Place tortillas on a large baking sheet and bake for 8 to 10 minutes until browned.
  • Serve soup with tortillas, cilantro, lime and cheese.

Notes

SERVING SUGGESTION: A big green salad.
VEGETARIAN: Eggplant.
GLUTEN FREE: Gluten Free tortillas.
NUTRITION: 199 Calories; 9g Fat (36.4% calories from fat); 13g Protein; 21g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 433mg Sodium.
Exchanges: 1 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
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