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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 203.4
  • Total Fat: 4.2 g
  • Cholesterol: 18.9 mg
  • Sodium: 741.7 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 13.8 g

View full nutritional breakdown of Creamy Chipotle Chicken Tortilla Soup calories by ingredient
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Creamy Chipotle Chicken Tortilla Soup

Submitted by: PRIM8PHD

Introduction

For a long time, I've been making dip with Greek yogurt and chipotle peppers in adobo. One day, I decided to add the dip as a garnish to a basic tortilla soup I had made, and the results were so nice, I decided to make it a regular occurrence. For a long time, I've been making dip with Greek yogurt and chipotle peppers in adobo. One day, I decided to add the dip as a garnish to a basic tortilla soup I had made, and the results were so nice, I decided to make it a regular occurrence.
Number of Servings: 8

Ingredients

    8 oz. boneless, skinless chicken breast, thinly sliced
    5 oz. nonfat Greek yogurt
    4 chipotle peppers in adobo sauce
    1 large onion, chopped
    1 tbsp cooking oil
    1 jalepeno, chopped (or to taste)
    4 cloves garlic, chopped
    1 cup zucchini, sliced
    2 cups fresh corn kernels
    1 16-oz can diced tomatoes
    4 cups reduced-sodium chicken broth
    1.5 cups chickpeas
    1 tsp chili powder
    4 medium (6") corn tortillas
    non-stick cooking spray
    Juice of 2 limes
    4 tablespoons chopped cilantro



Tips

Any beans of your choice can be added or substituted for chickpeas.


Directions

1. Puree chipotle peppers along with Greek yogurt in a food processor or blender. Set aside.

2. Sautee onions in cooking oil on medium heat, add chicken to brown. Add corn, jalepeno, garlic, and zucchini and stir for approximately one minute until fragrant. Add tomatoes, chicken broth, chili powder, and chickpeas and reduce heat to low to simmer for 10 minutes.

3. Slice tortillas into thin strips and toss with cooking spray. arrange in a single layer on a baking sheet and bake for 5-10 minutes until crisp.

4. Add lime juice and cilantro to soup and stir. Portion soup into bowls, and add tortilla strips. Top with a heaping tablespoon of chipotle-yogurt mixture and stir it in as you eat.

Serving Size: Makes 8 hearty 1.5 cup servings.






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