Tortilla Soup

By TammyTX · Jan 11, 2012 ·
  1. TammyTX

    1 can Rotel tomatoes - original
    1 can tomatoes with chipolte (or another can of Rotel)
    3 large chicken breast (I use the flash frozen kind)
    12 cups water
    1 32 oz. box chicken stock - reduced sodium
    2 cloves garlic, crushed
    1/4 tsp. cumin (or ground coriander)
    1/2 tsp. paprika
    1 1/2 tsp. sugar or Splenda
    1/2 c. skim milk
    2 tbsp masa (or finely ground cornmeal)
    fresh ground pepper, to taste
    baked tortilla chips
    cheese (I use Cabot 75% less fat)

    Cooking Instructions

    Put the first 4 ingredients into a soup pot and boil until the chicken can be shredded with your hands. Remove chicken and cool before shredding. Add the next 7 ingredients to the boiled down water/tomato combo and cook down by about 1/3. Shred the (now cooler) chicken breast and add to the soup. Place several tortilla chips in your bowl and pour soup on top. Garnish the top with the Cabot’s cheese. Between the salt in the tomatoes, chicken and stock you don’t need any salt in this recipe. The LOWEST FAT way to prepare this would be to boil the chicken in just the water first, let the water chill, pick off the fat from the top, THEN add the tomatoes…and so on.

    Share This Article


To make a comment simply sign up and become a member!

BackYard Chickens is proudly sponsored by: