Skinny Chicken Tortilla Soup by Michelle

The Plan
Prep Veggies.

Make Soup.

The Ingredients

1 Tbsp Veggie Oil

1 cup Onion, chopped

1 clove Garlic, minced

1 cup Red Pepper, minced

3 cobs Corn, Kernals removed

1 Tbsp Chipotle, minced (canned in Adobo sauce)

1 tsp Cumin

1 tsp Salt

1 tsp Black Pepper

2 cups Chicken Broth

2 cups diced Tomatoes, canned

16 oz Chicken Breast, cooked and shredded

1 Tbsp fresh Lime juice

3 Mission White Corn Tortillas, cut into strips

The Method

Heat Oil in a large Sauce pot over medium high heat. Add Onions and cook until translucent. Add Garlic and cook until it just starts to smell really, really good. Throw in the Red Pepper, Corn, Chile, Cumin, Salt and Pepper. Cook just until the Red Pepper and Corn Kernals get a bit soft, stirring often.

Add the Tomatoes and Chicken Broth. Bring mixture to a boil. Reduce to a simmer and cook for about 20 minutes.

Remove soup from heat. Add the Chicken and Lime juice. Taste. Add more seasonings if you want. Add Tortilla strips just prior to service.