Chicken Tortilla Soup
Servings: 10 servings
Calories: 153cal
Equipment
- Dutch oven 7 quart, or a stock pot
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 cups sweet onion chopped, about 1 large onion
- 2 cloves garlic minced
- 1 jalapeno pepper seeded and diced
- 28 ounces diced tomatoes 1 can
- 19 ounces black beans 1 can, drained and rinsed
- 12 ounces whole kernel corn 1 can, drained and rinsed
- 1 Tablespoon sea salt
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 2 limes juiced, about 1/8 cup
- 4 cups low sodium chicken stock
- 20 ounces rotisserie chicken shredded
Optional Garnishes
- tortilla strips
- sliced avocado
- lime wedges
- sliced or diced jalapeno
- shredded cheese
Instructions
- Preheat a large Dutch oven (7 quart) or stock pot on medium heat with 2 tablespoons of oil.
- Cook chopped onion for 5-7 minutes, until soft.
- Add jalapeño and garlic and cook until fragrant.
- Pour in tomatoes, black beans, corn, sea salt, chili powder, ground cumin, and lime juice and mix well.
- Add in 4 cups of low sodium chicken stock and bring to a boil, uncovered.
- Once boiling, reduce to low heat and add in shredded chicken. Allow to simmer for 10-15 minutes until the chicken is warmed throughout.
- Serve hot, and top with your choice of garnishes.
Video
Notes
- For a bit more kick, try using fire roasted diced tomatoes in place of regular.
Nutrition
Serving: 1serving | Calories: 153cal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 778mg | Potassium: 458mg | Fiber: 6g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 2mg
