Chicken Tortilla Soup Recipe

Chicken Tortilla Soup picture

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Recipe Story

During these cold winter months there is nothing better than coming home to a comforting bowl of soup. Enjoy this one pot meal that is sure to be a hit!

Ingredients

 Olive oil2 Tablespoon
 Onion1 , chopped
 Garlic2 Clove (10 gm), minced
 Jalapeno1 , chopped (Leave Seeds In For Some Heat)
 Canned fire roasted tomatoes14 1⁄2 Ounce (1 Can)
 Canned low sodium black beans14 1⁄2 Ounce, drained, rinsed (1 Can)
 Reduced sodium chicken broth6 Cup (96 tbs)
 Boneless, skinless, chicken breasts2
 Limes2 , juiced
 Cilantro1 Cup (16 tbs), chopped

Nutrition Facts

Serving size

Calories 208 Calories from Fat 66

% Daily Value*

Total Fat 6 g9.5%

Saturated Fat 0.98 g4.9%

Trans Fat 0 g

Cholesterol 33.3 mg

Sodium 719.9 mg30%

Total Carbohydrates 17 g5.8%

Dietary Fiber 5.8 g23.1%

Sugars 5.1 g

Protein 18 g35.1%

Vitamin A 13.5% Vitamin C 25.2%

Calcium 5.9% Iron 9%

*Based on a 2000 Calorie diet

Directions

In a large pot over medium high heat add in the olive oil and onions until onions become tender, about 5 minutes. Then stir in the garlic and jalapeño for another 2 minutes. After the garlic and jalapeño have cooked add in the tomatoes, black beans and chicken broth and bring to a boil. Once it reaches a boil turn the heat to a simmer and add in the chicken breasts, cook for 30 minutes. Then remove chicken and shred and place back into the soup. Finally add in the lime juice and cilantro, salt and pepper to taste. Garnish as desired, serve and enjoy!
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