Chicken Tortilla Soup

< Back to Recipes

INGREDIENTS

3 tablespoons vegetable oil, divided
1 medium onion, chopped (about 1 cup)
1 ¼ teaspoons SALT FOR LIFE® 75
½ teaspoon ground black pepper
½ teaspoon ground cumin
2 cloves garlic, finely chopped
1 jalapeno, finely chopped
1 package (32 oz.) unsalted chicken broth
2 cups water
1 can (10 oz.) no salt added diced tomatoes and green chilies*
1 can (16 oz.) reduced sodium black beans, rinsed, drained*
1 pound boneless skinless chicken breast, sliced in half horizontally
4 corn tortillas (6 inch), cut into strips *
1 tablespoon fresh lime juice
½ cup chopped fresh cilantro
1 cup shredded pepper jack cheese *

YIELDS: 8 servings (1 cup ea.)

DIRECTIONS

1. Heat 2 tablespoons oil in large saucepan over medium high heat. Cook onion until tender, about 5 minutes, stirring occasionally. Stir in SALT FOR LIFE® 75, pepper, and cumin until onions are well coated. Add garlic and jalapeno; cook and stir for 1 minute.

2. Add chicken broth, water, tomatoes, and beans. Bring to a boil. Add chicken, reduce heat to medium-low and simmer 20 minutes until chicken is cooked

3. Meanwhile heat remaining oil in large skillet over medium-high heat. Add tortilla strips and toss until well coated with oil. Cook until crispy and golden brown, stirring as needed. Remove from skillet; set aside.

4. Remove cooked chicken from sauce pan. Cool slightly and shred with 2 forks. Return shredded chicken back to saucepan. Add lime juice and cilantro. Divide the soup between 8 bowls. Top with tortilla strips and cheese.

*Nutrition will vary with brands used

NUTRITION FACTS: Serving size: 1 cup (285g), Amount Per Serving: Calories 250, Total Fat 11g (17% DV), Cholesterol 50mg (17% DV), Sodium 320mg (13% DV), Potassium 650mg (19% DV), Total Carb. 18g (6% DV), Dietary Fiber 5g (20% DV), Protein 20g, Vitamin A (8% DV), Vitamin C (15% DV), Calcium (10% DV), Iron (8% DV).  Percent Daily Values (DV) are based on a 2,000 calorie diet.