A super simple Chicken Tortilla Soup recipe that will leave your family wanting more. This also makes a great lunch the next day!
Course Dinner, Lunch, Main Course
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
bag of frozen corn
15ozHunt’s Diced Tomatoes
7oz.Hunt’s Tomato Paste
2 15ozChicken Broth¾ of a carton
2TSPCayenne Pepperomitted for friend
½TSPCuminomitted for friend
*Tortilla ChipsShredded Cheese and Sour Cream for serving
In a large skillet add oil. Season both sides of chicken breast with salt and pepper. Once the chicken is cooked through set aside. Add onion in the skillet and cook until translucent. Dice chicken. Add in corn, chicken and tomatoes. Stir until heated.
Add in tomato paste, chicken broth and water. Stirring until paste is mixed into the water (you can also do this in a bowl and pour in, but, I hate doing dishes!). Drop beans into the mixture carefully and stir. Add in cilantro, sugar, garlic powder, cayenne pepper, lime juice and cumin.
Let the Chicken Tortilla Soup simmer on low for about an hour.
With a small amount of water add to the masa. Add into the soup mixture and let simmer for another 15-30 minutes.
Taste the soup and adjust the seasonings according to your families taste buds.
Prior to serving crush tortilla chips into the bottom of the bowl. Ladle the soup into bowl and top with sour cream, shredded cheese and fresh cilantro.
Weight Watchers FreeStyle Plan: 1 SmartPoint per serving