Chicken Tortilla Soup
202kcal
Ingredients
- 1¼ pound chicken breast
- 2 tablespoon vegetable oil
- 1½ cups diced onion
- 1 jalapeño (diced, with or without seeds)
- 3 garlic cloves (minced)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon Mexican oregano
- 1-2 chipotle pepper in adobo sauce - canned (pepper only)
- 1½ tablespoon chipotle pepper in adobo sauce - canned (adobo sauce only)
- 4 cups low-sodium chicken broth
- 1 cans (28 oz) canned diced tomatoes (separate the tomatoes from the juice)
- 1 can (15 oz) black beans (rinsed and drained) - add more if needed
- 1 can (15.25 oz) corn (rinsed and drained) - add more if needed
Toppings:
- chopped cilantro
- chopped avocado
- lime juice
- tortilla strips (Here's a great recipe for low-calorie tortilla strips)
Method
- Heat oil in a large pot. Cook onion and jalapeño with a small pinch of salt over medium heat for minutes or until soft. Add garlic, cumin, chili powder, and cook for 1 minute.
- Add chipotle pepper, diced tomatoes (without juices) and cook for 4-6 minutes or until the diced tomatoes start to caramelize. Add tomato juice, Mexican oregano, and 1½ tablespoon of chipotle pepper juice into the pot. Cook for 1 minute.
- Add chicken breast, black bean, and corn. Bring the soup to a boil then lower the heat, simmer for about 20 minutes or until the chicken is fully cooked. Add salt and black pepper to taste.
- Remove the fully cooked chicken and shred. Put the chicken back into the pot and stir to combine. Serve the tortilla soup with tortilla strips, a squeeze of lime juice, chopped avocado, and cilantro.
Nutrition
Calories202kcalCarbohydrates8gProtein24gFat8gSaturated Fat5gTrans Fat1gCholesterol60mgSodium633mgPotassium582mgFiber2gSugar2gVitamin A483IUVitamin C7mgCalcium38mgIron2mg