Black Bean Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1/2 medium onion
- 1 clove garlic
- 3/4 teaspoon cumin, ground
- 1/2 teaspoon coriander
- 4 cup chicken broth, low-sodium
- 1 cup water
- 1 cup corn, frozen
- 15 ounce black beans, canned
- 1 medium lime
- 1/2 cup cilantro
Serve With
- 6 ounce tortilla chips
- 3 medium mango
Instructions
- In a 6-quart saucepot, heat oil on medium-high until hot.
- Chop chicken into bite-size pieces and season with salt and pepper to taste. Add to hot oil and cook until lightly browned, stirring occasionally. Remove with a slotted spoon and add to a large bowl; set aside.
- Chop onion and mince garlic; add to saucepan. Cook on medium for 10 minutes or until lightly browned and tender, stirring occasionally.
- Stir in cumin and coriander; cook 1 minute. Add broth and water, then cover and heat to boiling.
- Return chicken (along with any juices in the bowl) to the saucepot; stir in frozen corn and drained and rinsed black beans. Heat to boiling on medium-high, then reduce heat to medium-low and simmer, uncovered, 10 minutes to allow the flavors to blend.
- Stir in fresh-squeezed lime juice and cilantro.
- Serve soup topped with crushed tortilla chips; serve mango on the side.
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Nutrition
Calories: 427kcal | Carbohydrates: 56g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 498mg | Fiber: 9g | Sugar: 17g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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