Tortilla Soup with Chicken
Prep Time 15 min
Cook Time 30 min
Servings 10
Difficulty Easy
Ingredients
- 2 tbsps. canola oil
- 2 yellow onions
- 2 tbsps. ancho or regular chili powder
- 1/2 tsp. garlic powder
- 2 1/2 lbs. boneless skinless chicken breast
- 1 (15 oz.) can black beans
- 1 (14.5 oz.) can diced tomatoes
- 1 (15.25 oz.) can whole kernel sweet corn
- 1 (2.25 oz.) can diced green chilies
- 3 fajita or soft taco size flour or corn tortillas
- 2 bottles R.W. Knudsen Family® Very Veggie® Spicy! Vegetable Juice Blend
- 1 (32 oz) can chicken broth
- 1 cup chopped cilantro
- Shredded pepper Jack cheese
- Sour cream
- Avocado
- No stick cooking spray
- 3 fajita or soft taco size flour or corn tortillas, cut into thin wedges
Directions
- Step 1
HEAT oil in large saucepan over medium heat. Add onions, chili powder and garlic. Cook until onions are golden brown. Add chicken to cooked onions. Stir and cover 5 minutes.
- Step 2
ADD beans, tomatoes, corn, green chilies, torn tortillas, juice blend and chicken broth to pan. Stir and simmer covered 30 minutes.
- Step 3
ADD 1 cup cilantro and stir. Generously spray both sides of the tortilla wedges with cooking spray. Cook tortilla wedges in a skillet over medium heat until golden brown on both sides; set aside. Serve soup garnished with cheese, sour cream, avocado, tortilla wedges and chopped cilantro.
Serving size
(1/10 of recipe)
- Calories 380
- Calories from Fat120g
- Total Fat 14g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 85mg
- Sodium 1320mg
- Potassium 0mg
- Total Carbohydrates 32g
- Dietary Fiber 6g
- Sugars 10g
- Protein 33g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet