Chicken Tortilla Soup

Ingredients

• 6 pieces frozen chicken breastsNutrition
• 6 cups shredded cabbageNutrition
• 1/2 cup diced tomatoesNutrition
• 1 single serving bag tortilla chipsNutrition
• 1 limeNutrition
• 1 cup cilantroNutrition
• 4 tbsps chili powderNutrition
• 8 tbsps cuminNutrition
• 1 tbsp pepperNutrition
• 1 avocadoNutrition
• 1 cup grated carrotNutrition
• 1 cup diced cheddar cheeseNutrition
• 1 cup sour creamNutrition
• 1/4 cup chicken bouillonNutrition
• 1 large purple onionNutrition
• 1 cup sliced radishesNutrition
• 1 can tomato pasteNutrition

Directions

1. 1Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion, sauté for 1 minute.
2. 2Add 1 gallon water, and bouillon, 1/2 the cumin, 1/2 the chili powder, tomato paste, pepper, bring to a boil.
3. 3Reduce heat; add chicken breasts, simmer 20 minutes.
4. 4After 20 minutes, remove chicken breasts from water, let cool, and shred or cut into small chunks.
5. 5Add back to the water. Add carrots, 1/4 cup of cilantro, can of tomatoes, and simmer for 15 minutes.
6. 6Add 1/4 cup cilantro, remaining cumin and chili powder, simmer 10 minutes.
7. 7Ladle 2 cups into soup bowl, top with 1 tortilla chip crumpled, then shredded cheddar, shredded cabbage and 2 tablespoons avocado (both optional), and 1 1/2 teaspoons of cilantro, finish with a squeeze of lime and a dollop of sour cream with radishes on the side (all optional).

Nutrition per serving

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