Massively simplified from Cook's Illustrated's Best Light recipes (The fav cooking magazines of geeks all over). Spicy, flavorful and high Protein.

Ingredients

8 c low sodium chicken broth

1.5 lbs chicken with bone but no skin

1 large onion peeled & quartered

4 garlic cloves peeled and crushes

10 springs cilantro

Salt

2 medium tomatoes cored and quarteredl

1/2 jalapeno

1 canned chipotle chile in adobo sauce + 1 tsp adobo sauce (must have. It comes in a can, ask the grocery store folks for it.)

1 tsp veg oil

1 fresh lime or some lime juice

Method

1. Combine broth, chicken, half the onion (quartered). half the garlic, cilantro and salt. Cook on medium-low for 20 mins or until the chicken is tender. Debone, put the whole thing into a blender and puree well.

2. Put the remaining onion, garlic, tomatoes, japaneno, chipotle chile and sauce and mix in food processor until smooth. Heat pan, put in oil, and start browning this mixture. Stir often, and in 10 minutes, you will have a luscious, smoky mixture to die for.

3. Pour in your blended broth with all the chicken goodness and cook the two together for 15 minutes until it's all blended together and the flavors mix.

4. Squeeze fresh lime juice right before you serve.

5. if this isn't the best, easiest tortilla Soup you've ever had, send me the competing recipe!

Serves 6 regular people, probably 10 sleeved people.

Protein: 16 grams in each of the 10 cups (2.4 oz of chicken baby!)

oh notice, no tortillas? yup, also low carb.

sounds good will give it a try

Definitely making this soup! Sounds delish!

Puree or liquid phase??

Puree or liquid phase??

I'm on a full liquids stage, and this is a full liquid. Too watery for purée I think.