Chicken Tortilla Soup

1 lb. (16oz) chicken, cooked and shredded
28 oz. crushed tomatoes
10 oz. red enchilada sauce
1 medium onion, chopped
4 oz. green chilies
2 cloves garlic, minced
2 cups water
14 oz. chicken broth, reduced sodium
1 tsp. cumin
1 tsp. salt
¼ tsp. pepper
1 can corn
2 tbsp. cilantro, chopped

Cook chicken, shred, set aside. In large soup pan add: tomatoes, enchilada sauce, onion, green chilies, garlic, water, chicken broth, spices and corn. Bring to a boil on med-high heat. Reduce heat; add chicken and cilantro and simmer for 25-30 minutes or until onions are softened.

Enjoy with fat free cheese, dollop of fat free sour cream and tortilla chips!


Recipe credit: iHeart Macros