Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
Introduction
With sweet carrots, bell peppers and roasted tomatoes, spicy chiles and hearty beans and chicken, this wholesome soup will keep you warm and cozy inside for hours without weighing you down. With sweet carrots, bell peppers and roasted tomatoes, spicy chiles and hearty beans and chicken, this wholesome soup will keep you warm and cozy inside for hours without weighing you down.Number of Servings: 10
Ingredients
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1 tbsp olive or canola oil
1 small onion, chopped
8 oz carrots, diced
1 red bell pepper, diced
3 cloves garlic, minced
8 oz diced, cooked chicken
1 tbsp chili powder
½ tbsp cumin
1 tbsp paprika
½ tsp smoked paprika
1/4 tsp black pepper
1 tsp garlic powder
¼ tsp dried oregano
½ tsp ancho chile pepper
½ tsp jalapeno chile powder
¼ tsp celery seed
½ tsp salt
3 cups (1 19-oz can) no-salt-added red kidney beans, drained and rinsed
4 cups low-sodium chicken broth
1 cup water
2 cups roasted diced tomatoes, homemade or no-salt-added canned and drained
¼ cup coarse cornmeal
2 tbsp lime juice
Directions
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