December 28, 2016
This chicken tortilla soup is easy to make and packed with tons of fresh vegetables.
Notes
See recipe with photos on the blog: http://apumpkinandaprincess.com/2016/08/chicken-tortilla-soup.html (Posted here with author's permission).
Ingredients
- 1 Tablespoon olive oil
- 1 medium red onion
- 4 garlic cloves
- 3 bell peppers (1 red, 1 green,1 yellow)
- 2 Tablespoons Spices, chili powder
- 1 Teaspoon kosher salt
- 1/2 Teaspoon black pepper
- 14.5 Ounces fire-roasted tomatoes
- 10 Ounces fire-roasted tomatoes with green chilies
- 32 Ounces chicken broth
- 1 Cup frozen corn
- 15 Ounces can of black beans
- 1/4 Cup cilantro
- 4 Cups water
- 3 Foster Farms Simply Raised boneless chicken breasts
- lime, avocado, monterey jack cheese, green onions, sour cream (optional garnish)
Directions
Bake chicken breast at 375 for 20-25 minutes, or until done, seasoned to taste. You could also boil for about 20 minutes. Shred chicken and set aside. Sauté onion, garlic and bell peppers with olive oil on medium heat. Cook for about 5 minutes or until bell peppers are soft. Add chili powder, salt, pepper, tomatoes, water and broth; simmer for 10 minutes. Stir in frozen corn, beans, chicken and cilantro; simmer for 15 minutes. Garnish with fresh limejuice, cilantro, avocado, green onions, monterey jack cheese and sour cream.
Nutritional Facts
Servings4
Calories Per Serving565
Total Fat20g31%
Sugar16gN/A
Saturated5g25%
Cholesterol90mg30%
Protein45g89%
Carbs55g18%
Vitamin A325µg36%
Vitamin B120.4µg7.4%
Vitamin B62mg82%
Vitamin C309mg100%
Vitamin D0.5µg0.1%
Vitamin E6mg28%
Vitamin K36µg45%
Calcium124mg12%
Fiber14g57%
Folate (food)174µgN/A
Folate equivalent (total)174µg43%
Iron6mg33%
Magnesium137mg34%
Monounsaturated9gN/A
Niacin (B3)20mg100%
Phosphorus533mg76%
Polyunsaturated4gN/A
Potassium1738mg50%
Riboflavin (B2)0.7mg39.1%
Sodium1165mg49%
Thiamin (B1)0.5mg34.6%
Trans0.1gN/A
Zinc3mg20%
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