Chicken Tortilla Soup

Prep Time: 20 mins  Cook Time: 30 mins  Total Time: 50 mins  Makes: 4 servings

Warm up with a bowl of this chicken tortilla soup. Light, healthy, and loaded with flavor, this easy soup recipe will keep your entire family feeling full and satisfied. Garnish your soup with fresh cilantro, avocado, jalapeno, and shredded cheese for the ultimate weeknight meal. No matter how you dress it, this simple soup recipe is a weeknight win!

Ingredients

  • 1 lb. Smart Chicken Boneless Skinless Breasts or Smart Chicken Boneless Skinless Drumstick Medallions, shredded  

  • 1 tablespoon avocado oil

  • 1 cup yellow onion diced

  • 1 tablespoon garlic minced 3-4 cloves

  • 1 tablespoon tomato paste

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • cracked black pepper to taste

  • 15 ounce can diced tomatoes with juice

  • 15 ounce can corn kernels drained and rinsed

  • 15 ounce can black beans drained and rinsed or kidney beans

  • 4 - 4.5 cups chicken broth

  • 1/4 cup whipped cream cheese

Optional Garnishes:

  • Tortilla chips

  • Jalapeno

  • Lime wedges

  • Sour cream

  • Cheddar cheese

  • Cilantro

Directions

Boil the Chicken: Bring a pot of water and chicken broth to a boil. A 50/50 mixture of the liquid works fine. Add the chicken breasts to the boiling water and let the chicken cook through. This will take about 15-20 minutes. Drain off the liquid and let the chicken cool. Once cool to touch shred the chicken using two forks or your hands and set it aside.

Make the Soup: Add avocado oil to a Dutch oven over medium high heat. Add the diced onion and minced garlic. Sauté until the onion is translucent. Next, add tomato paste and sauté for 2-3 minutes.

Then, add the spices (cumin, paprika, chili powder, salt, and a few turns of cracked black pepper) and stir well. Add the diced tomatoes with the juice, drained corn and drained kidney or black beans. Next, deglaze the pan with chicken broth and bring everything to a boil. Add the shredded chicken and stir well.

Then, add the whipped cream cheese. Use a whisk to incorporate the cream cheese. It will need a few minutes to soften before it blends into the broth. The whisk is a great way to make sure it’s well combined. Taste to make sure it is seasoned to your liking.

Add the soup to a serving bowl. Top with crushed tortilla chips, sliced jalapeno, sliced avocado, and a few turns of cracked black pepper. Option to add a squeeze of lime juice and some shredded cheese.

Nutrition

serving: 1serving or 1/4 of the entire pot of soup – no garnishes included, calories: 498kcal, carbohydrates: 53g, protein: 43g, fat: 15g, saturated fat: 5g, polyunsaturated fat: 2g, monounsaturated fat: 6g, trans fat: 0.01g, cholesterol: 87mg, sodium: 811mg, potassium: 1537mg, fiber: 12g, sugar: 11g, vitamin a: 633IU, vitamin c: 20mg, calcium: 116mg, iron: 6mg

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IT Department