Chicken Tortilla Soup

• servings: 7 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 1/2 Tbsp olive oil

1 1/4 cups finely chopped yellow onion (1 small)

1 medium jalapeno*, (seeded and minced, 1/4 cup)

1 1/2 Tbsp minced garlic (4 cloves)

1 Tbsp chili powder

2 tsp ground cumin

1 (32 oz) carton Swanson Chicken Broth

1 (15 oz can) tomato sauce

1 (14.5 oz) can fire roasted diced tomatoes

1 1/2 cups frozen corn

3 cups shredded rotisserie chicken (I use breast and thigh meat)

1 (14.5 oz) can black beans, (drained and rinsed)

1/2 cup chopped cilantro

1 Tbsp fresh lime juice

Salt and freshly ground black pepper

4 oz. corn tortilla strips**, (or tortilla chips slightly crushed)

1 cup shredded Mexican cheese or Monterey jack cheese

diced avocado (optional)

sour cream (optional)

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and jalapeno and saute until nearly soft, about 6 - 7 minutes.

Add garlic, chili powder and cumin and saute 1 minute.

Pour in chicken broth, tomato sauce, diced tomatoes and corn. Bring mixture to a simmer, then reduce heat to medium, cover and let simmer 5 - 10 minutes.

Stir in chicken, black beans, cilantro and lime. Season soup with salt and pepper as needed.

Ladle into bowls top with tortilla chips, cheese and optional avocado or sour cream.

Nutrition

• Calories: 406 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Cholesterol: 66 mg
• Sodium: 1404 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 28 g