The Best Chicken and Quinoa Tortilla Soup (Stove-Top or Crock-Pot) | WW Points | Skinny Kitchen

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon garlic cloves, minced
• 2 cups onions, diced
• 1 cup red, yellow, or orange bell pepper, diced
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• A little black pepper, to taste
• 8 cups reduced-sodium chicken broth, (I used Swanson’s)
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups corn kernels, (frozen, canned, or roasted (I used Trader Joe’s frozen roasted corn))
• ½ cup quinoa (uncooked)
• Juice of 1 lime (~2 T)
• ½ cup chopped fresh cilantro leaves
• Crushed tortilla chips, (I think this topping is a must!)
• Light cheddar cheese, shredded
• Salsa
• Non-fat plain Greek yogurt or fat-free sour cream