26 October, 2017
Chicken Tortilla Soup
Chicken Tortilla Soup
Servings: 6 Servings
Calories: 469kcal
Ingredients
Sautee
- 1 Tbsp vegetable oil
- 1 small onion diced
- 2 Tbsp garlic minced
- 1-2 jalapenos finely diced
Add and Simmer together
- 4 oz can green chilies
- 2 cups roasted corn frozen
- 6 cups low-sodium chicken broth
- 14.5 oz can black beans rinsed and drained
- 14.5 oz fire-roasted diced tomatoes
- 2-3 Tbsp chicken base
- 1 Tbsp chili powder
- 1 Tsp cayenne pepper
- 2 limes juiced, plus wedges for garnish
- 3 chicken breasts boneless and skinless
Finishing touches
- 1-2 cup cilantro leaves roughly chopped - I add 1c to the soup before serving and 1 cup served as a topping
- Corn chips or grilled tortilla strips
- 1 cup Monterey jack cheese shredded
- 1 avocado pitted, sliced
Instructions
- In a large saucepan heat the vegetable oil. Add onion, garlic and jalapeño and cook for 3 minutes.
- Pour the green chili, corn, chicken broth, tomatoes, beans, chicken bar, chili powder, cayenne pepper, and lime into the pot and bring to a boil. Simmer until ready to add chicken.
- Uncooked breasts: about 25 minutes prior to eating, add chicken breasts. Note: if using cooked chicken, like costco rotisserie chicken, add about 10 minutes prior to serving.
- Once chicken is cooked remove from pot, shred, then add back to pot.
- Add fresh cilantro.
- Ladle soup into bowl and top with a lime wedge
- Add grilled tortilla strips or crushed corn chips, avocado slices and cheese.
Nutrition
Calories: 469kcal | Carbohydrates: 38g | Protein: 41g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1160mg | Potassium: 1230mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1390IU | Vitamin C: 25mg | Calcium: 231mg | Iron: 4mg