Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp olive or canola oil1 small onion, chopped8 oz carrots, diced1 red bell pepper, diced3 cloves garlic, minced8 oz diced, cooked chicken1 tbsp chili powder½ tbsp cumin1 tbsp paprika½ tsp smoked paprika1/4 tsp black pepper1 tsp garlic powder¼ tsp dried oregano½ tsp ancho chile pepper½ tsp jalapeno chile powder¼ tsp celery seed½ tsp salt3 cups (1 19-oz can) no-salt-added red kidney beans, drained and rinsed4 cups low-sodium chicken broth1 cup water2 cups roasted diced tomatoes, homemade or no-salt-added canned and drained¼ cup coarse cornmeal2 tbsp lime juice
Heat oil in a large heavy-bottomed pot over medium heat.
Add the onion, carrots and pepper and cook, stirring often, for about 7-8 minutes (until the onion begins to colour).
Add the garlic, chicken and spices and cook 1 minute, stirring frequently.
Add the salt, beans, broth, water and tomatoes. Bring to a boil.
Reduce heat and simmer, uncovered, for 15 minutes.
Stir in the cornmeal and simmer, stirring occasionally, for 15 minutes.
Remove from heat and stir in the lime juice.
Serving Size: Serves 10
Add the onion, carrots and pepper and cook, stirring often, for about 7-8 minutes (until the onion begins to colour).
Add the garlic, chicken and spices and cook 1 minute, stirring frequently.
Add the salt, beans, broth, water and tomatoes. Bring to a boil.
Reduce heat and simmer, uncovered, for 15 minutes.
Stir in the cornmeal and simmer, stirring occasionally, for 15 minutes.
Remove from heat and stir in the lime juice.
Serving Size: Serves 10
Nutritional Info Amount Per Serving
- Calories: 145.5
- Total Fat: 2.5 g
- Cholesterol: 14.0 mg
- Sodium: 262.2 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.8 g
- Protein: 11.5 g
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