Chicken Tortilla Soup - Featured Recipe
Ingredients
10 oz. mild or spicy enchilada sauce
15 oz. reduced-sodium chicken or vegetable broth
15 oz. canned corn kernels or creamed corn, with their liquid
15 oz. canned black beans, drained and rinsed
1 large tomato, diced (about 1 1/2 cups total)
1 1/2 cups cooked chicken breast or extra-firm tofu (optional) diced
1/2 cup shredded cheddar cheese for serving
1 cup tortilla chips, for serving (use the broken chips from the bottom of the bag)
1 avocado, diced (optional for serving)
1/2 cup light sour cream (optional for serving)
½ lime, cut into wedges (optional for serving)
¼ white onion, diced (optional for serving)
¼ cup fresh cilantro (optional for serving)
Instructions
1. In a medium stockpot over medium heat, combine the enchilada sauce, broth, corn, beans, tomatoes and chicken or tofu (optional). Stir to combine and heat through to just below boiling. (At this point you can proceed with the recipe or refrigerate it for up to 2 days.)
2. Meanwhile, put the cheese, chips, and other optional toppings in small serving bowls at the table.
3. Serve the soup hot, stirring in whatever toppings you like from the list above, at the table.
Tip: To make your own seasoned chicken, cut one boneless, skinless chicken breast half (1/3-1/2 lb.) into bite-sized pieces and season the pieces with salt, pepper and garlic powder. Heat 1 Tbsp. olive oil in a nonstick skillet over medium heat and cook the chicken flipping often, until it is no longer pink inside, about 5-7 minutes total. Remove it from the heat and add it to the soup.
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