5-Ingredient Chicken Tortilla Soup

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  Chicken Breast, Grilled(960g)
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  Low Sodium Chicken Broth(960g)
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  Canned Diced Tomatoes
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  Enchilada Sauce, Red, Canned
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  Corn, Sweet, Canned, Drained
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  Sea Salt, To Taste
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  Freshly Cracked Black Pepper, To Taste
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  Lime Juice, Fresh
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cheddar Cheese
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  Avocado
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  Corn chips

Instructions

1. 1If the chicken breast is raw, cook it in a large soup pot over medium-high heat for 12–15 minutes, stirring occasionally, until no longer pink and internal temperature reaches 165°F. Remove the chicken to a cutting board, let cool for 2–3 minutes, then shred with two forks into bite-sized pieces.
2. 2In the same pot, combine the chicken broth, canned diced tomatoes with their juices, red enchilada sauce, and canned corn (drained).
3. 3Place the pot over high heat and bring the mixture to a boil, stirring occasionally, about 5–7 minutes.
4. 4Reduce heat to medium-low and add the shredded chicken back to the pot. Simmer for 10–12 minutes, stirring occasionally, until the tomatoes are completely tender and the flavors have melded.
5. 5Stir in the fresh lime juice and season to taste with salt and pepper.
6. 6Divide the soup evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat the soup in a saucepan over medium heat for 5–7 minutes until steaming, or microwave in a bowl for 2–3 minutes.
8. 8Top each bowl with sour cream, shredded cheddar, sliced avocado, and corn chips just before eating.