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Chicken Tortilla Soup

  • RG_ChknTortillaSoup
PREP: 15 minutes
COOK: 20 minutes
SERVINGS: 8
So much flavor in just 35 minutes. Our zesty Petite Diced Tomatoes with Green Chilies, pairs perfectly with juicy chicken, crisp corn, black beans and classic Mexican spices in this warm and savory tortilla soup. Just before serving, top with avocado, fresh squeezed lime juice and cool sour cream.

Ingredients

1/2 cup chopped onion
1 small green bell peppers, chopped
1 tablespoons vegetable oil
3 (14.5 ounce) cans low sodium chicken broth
2 cups shredded chicken breast
2 (14.5 ounce) cans Redpack® Petite Diced Tomatoes Green Chilies
1 (10 ounce) package frozen whole kernel corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
3 tablespoons Redpack® Tomato Paste
3 tablespoons cornmeal, mixed with 1/2 cup water
Tortilla chips
1 cup shredded Monterey Jack cheese

Directions

  • In a large stew pan sauté onions and green bell pepper in oil until tender. Add chicken broth, chicken, petite diced tomatoes, corn, black beans, pepper, garlic powder, chili powder, cumin, tomato paste and cornmeal mixture. Bring to a boil.
  • Cover and reduce heat to low. Simmer, stirring occasionally, 20 minutes.
  • Spoon soup into serving bowl. Top with tortilla chips and cheese.
  • Optional garnish: several ½-inch pieces of avocado and a spoon full of sour cream along with a squeeze of fresh lime juice. Other toppings could include diced onion, pico de gallo or cilantro.

Nutrition

Calories: 200 | Fat: 9.0g | Trans Fats: 0g | Cholesterol: 25mg | Sodium: 910mg | Carbohydrate: 19g | Fiber: 2g | Protein: 13g | Vitamin A: 15% | Vitamin C: 30% | Calcium: 15% | Iron: 6%

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