Chicken Tortilla Soup

Tender shredded chicken, black beans, and sweet corn simmered in a spiced tomato broth finished with fresh lime.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• one-pot
• quick
• comfort food
• healthy
• tangy

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (diced)
• 2 clove garlic (minced)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 2 cup chicken broth
• 1 can canned diced fire-roasted tomatoes (15 oz can)
• 1 can canned black beans (15 oz can, rinsed and drained)
• 0.5 cup frozen sweet corn
• 0.5 pound chicken breast (cooked, shredded)
• 1 tablespoon lime juice (freshly squeezed)
• 0.5 cup tortilla chips (lightly crushed for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat for 1 minute.
2. Add diced yellow onion and minced garlic; cook for 3 minutes until softened and fragrant.
3. Stir in 1 teaspoon chili powder and 1/2 teaspoon ground cumin, toasting for 30 seconds.
4. Pour in 2 cups chicken broth and 1 can diced fire-roasted tomatoes. Bring to a gentle boil.
5. Add drained black beans, 1/2 cup frozen sweet corn, and 1/2 pound shredded chicken breast. Reduce heat to medium-low and simmer for 10 minutes.
6. Remove from heat, stir in 1 tablespoon fresh lime juice, and ladle into bowls. Top with crushed tortilla chips if desired.

Notes

Keep tortilla chips in a separate small container if packing for lunch so they stay crunchy.

Nutrition (per serving)

• Calories: 485
• Protein: 42.5 g
• Carbohydrates: 54.2 g
• Fat: 11.4 g
• Fiber: 12.8 g
• Sodium: 780 mg
• Saturated Fat: 1.8 g
• Sugar: 6.2 g
• Cholesterol: 72 mg