Makes 4 servings
Serving size is about 2 cups
Prep Time (Start to Finish) 35 minutes\
Calories per serving: 229
Oil Spray
2 med. red and/or green sweet peppers, cut into thin bite-size strips
1 med. onion, chopped
3 cloves garlic, minced, or 1.5 teaspoons jarred minced garlic
.5 teaspoons ground cumin
3.5 cups reduced-sodium chicken broth
1 cup water
1 - 2 teaspoons finely chopped canned chipotle pepper in adobo sauce
1 14.5 oz. can no-salt diced tomatoes
8 oz. cooked skinless chicken breast, shredded (about 2 cups) Kosher salt and freshly ground black pepper (optional)
1/4 cup light sour cream
3 tbsp chopped fresh cilantro
1 oz. baked tortilla chips, crushed (.5 cup)
1 lime, cut into 4 wedges
1. Coat a 4 qrt pot with oil spray. Heat the pan over med. heat. Add the sweet peppers and onion. Cook for 8 mins. or until veggies are crisp-tender, stirring occasionally. Add garlic and cumin. Cook and stir for 1 min.
2. Add chicken broth, water, and chipotle pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 mins. Stir in tomatoes and chicken. Cover and cook for 5 mins. more. Season to taste with kosher salt and black pepper (skip the salt if you have high blood pressure).
3. In a small bowl combine sour cream and 2 tbsp of the cilantro. To serve, divide soup among four serving bowls. Top each serving with one-fourth of the sour cream mixture and sprinkle with one-fourth of the crushed chips. Sprinkle with remaining cilantro and serve with lime wedges to squeeze over the soup.
Tortilla Chip Recipe:
Take tortilla's and cut into strips. Place on oven pan and brush on melted butter. Put oven pan in oven on broil for 3 mins or until golden brown.
ENJOY!
XOXO Besos,
Anna Castillo
www.inkcosmetics.com
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