Tortilla Chicken Soup

By The American Heart Association

A topping of diced avocado, thinly sliced red bell pepper, and crunchy tortilla strips enhances the texture and visual appeal of this beloved soup.

Servings: 4 | Serving Size: 1 1/2 cups

Ingredients:

1 pound boneless, skinless chicken breasts (with all visible fat removed, cut into 1/2-inch cubes)
2 cups thawed frozen whole kernel corn
2 cups fat-free, no-salt-added chicken broth
14.5 ounces canned, no-salt-added diced tomatoes (undrained)
1/4 cup finely chopped onion
1 teaspoon sugar
1 teaspoon ancho chili powder
2 medium garlic cloves (minced)
1/4 teaspoon salt
2 corn tortillas (6 inches each, cut into 1/4-inch-wide strips, plus)
1 corn tortilla (6 inches, torn into pieces)
2 to 4 tablespoons fresh cilantro (snipped)
1/4 cup finely chopped avocado
1/4 medium red bell pepper (cut into matchstick strips)

Directions:

In a 3- to 4 1/2-quart round or oval slow cooker, combine the chicken, corn, broth, diced tomatoes with their liquid, onion, sugar, ancho chili powder, garlic, and salt. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, covered.
While the soup is cooking, preheat the oven to 350 degrees F.
Spread the tortilla strips in a single layer on a baking sheet and bake for 8 to 10 minutes or until crispy. Move the baking sheet to a cooling rack and allow the strips to cool for about 15 minutes. Store in an airtight container for later use.
Once the soup is ready, take 1 cup of it and blend in a food processor or blender with the torn tortilla pieces. Let the mixture rest for 1 minute to soften the tortilla, then blend until smooth. Pour this mixture back into the soup and stir in the cilantro.
Serve the soup in bowls, garnished with avocado, red bell pepper, and the reserved baked tortilla strips.

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