Chicken Tortilla Soup
Ingredients
The soup
-
1½
Tbsp
olive oil
-
1¼
cups
finely chopped yellow onion
-
1
medium
jalapeno, seeded and minced
-
1½
Tbsp
minced garlic
-
1
Tbsp
chili powder
-
2
tsp
ground cumin
-
1
32 oz carton
chicken broth
-
1
15 oz can
tomato sauce
-
1
14.5 oz can
fire roasted diced tomatoes
-
1½
cups
frozen corn
-
3
cups
shredded rotisserie chicken
-
1
14.5 oz can
black beans, drained and rinsed
-
½
cup
chopped cilantro
-
1
Tbsp
fresh lime juice
-
to taste
salt and freshly ground black pepper
Toppings
-
4
oz
corn tortilla strips or tortilla chips
-
1
cup
shredded Mexican cheese or Monterey jack cheese
-
to taste
diced avocado (optional)
-
to taste
sour cream (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion and jalapeno until nearly soft.
- Add garlic, chili powder, and cumin; sauté for 1 minute.
- Pour in chicken broth, tomato sauce, diced tomatoes, and corn. Bring to a simmer, then cover and simmer for 5-10 minutes.
- Stir in chicken, black beans, cilantro, and lime. Season with salt and pepper as needed.
- Ladle into bowls and top with tortilla chips, cheese, and optional avocado or sour cream.
Nutrition Facts (estimated)
Servings
7
Calories
406
Total fat
16g
Total carbohydrates
40g
Total protein
28g
Sodium
1404mg
Cholesterol
66mg
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