This is by far the best recipe I've tried for Chicken Tortilla Soup. It's not low fat, but if you substitute low fat cheese and milk, it will be. If you are looking for low carb, use about 1/4 cup of the mesa flour instead of 1 cup. I took some out before adding the flour, to make a lower carb version, and it was equally as good, just not as thick.
1 medium onion, diced
1 clove garlic or 1 tsp (or TBSP if you are in love with garlic like I am)
2 cups frozen corn
Jalapeno pepper, diced (I used the ones that are in a jar and just chopped it up a little more, about 8 slices)
salt - pepper to taste
2 TBSP oil for frying (I used coconut because it's the latest craze)
4 (15 oz) cans chicken broth
15 oz can diced tomatoes (petite are best)
10 oz rotel (original)
1 pack taco seasoning
10 small corn tortillas or 1 cup mesa flour (I've done it both ways, and it's less work with the flour; also, use less than a cup to start with, you might not want it as thick)
1 to 1 1/2 pounds of cooked chicken tenders (I diced them up and cooked them with salt, pepper and garlic in some oil)
1 cup milk
12 oz Mexican blend cheese
Saute onion, garlic, jalapeno and corn in oil, with salt and pepper
Add chicken broth, bring to boil. Add tomatoes, Rotel, taco seasoning and cooked chicken.
Add tortillas (cut into strips) or slowly add mesa flour, whisking in a little at a time)
Boil for 20 minutes until tortillas are dissolved. Reduce heat. Add 8 oz cheese, simmer 10 minutes. Add milk. Simmer 10 more minutes. Stir often or will stick.
Serve with chips and more cheese.
