Super Easy 5 Step Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* 2 teaspoons olive oil* 1 medium onion, chopped* 4 garlic cloves, minced* 1 medium jalapeno pepper, chopped with no seeds or veins* 1 small green pepper, chopped* 4 small boneless skinless chicken breasts* 2 cups frozen corn* 1 cup water mix* 3 tbsp corn starch* 2 teaspoons cumin* 1 teaspoon chili powder* 3/4 teaspoon cayenne pepper * 4 (14 ounce) cans low sodium chicken broth* 2 (14 ounce) cans diced tomatoes* 2 (8 ounce) cans tomato sauce* 2 (15 ounce) cans black beans (strained and rinsed)Topping* shredded mexican blend cheese* avocado, sliced* tortilla chips, crushed
1 serving = 4 cups
This recipe makes A LOT so make sure you use a BIG pot. Also, the nutrition info does NOT include toppings. You will need to add that info on your own
1. In your big pot saute the garlic, onion, jalapeno, and green pepper in the oil until soft
2. Add the rest of the ingredients to the pot (minus the toppings) (stir the water and corn starch together before adding to pot) and bring to a boil...I had to partially cover mine with a lid to get it to boil.
3. After 15 minutes take the chicken out and shred (I used 2 forks and pulled the chicken apart in chunks).
4. Put the chicken back in the soup and simmer for an additional 45 minutes.
5. Serve in a bowl, topped with cheese, avocado and chips if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user KAYTEKABOOM.
This recipe makes A LOT so make sure you use a BIG pot. Also, the nutrition info does NOT include toppings. You will need to add that info on your own
1. In your big pot saute the garlic, onion, jalapeno, and green pepper in the oil until soft
2. Add the rest of the ingredients to the pot (minus the toppings) (stir the water and corn starch together before adding to pot) and bring to a boil...I had to partially cover mine with a lid to get it to boil.
3. After 15 minutes take the chicken out and shred (I used 2 forks and pulled the chicken apart in chunks).
4. Put the chicken back in the soup and simmer for an additional 45 minutes.
5. Serve in a bowl, topped with cheese, avocado and chips if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user KAYTEKABOOM.
Nutritional Info Amount Per Serving
- Calories: 272.4
- Total Fat: 3.7 g
- Cholesterol: 45.5 mg
- Sodium: 541.3 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 7.3 g
- Protein: 27.5 g
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