Want healthy meals your kids will love?
Get our Meal Plan
Want healthy meals your kids will love?

Chicken Tortilla Soup

No Comments
Jump to Recipe

Chicken Tortilla Soup

No ratings yet
Print Pin Rate
Course: Soup
Cuisine: Mexican
Keyword: beans, chicken, gluten-free, tortillas
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6 servings
Calories: 491kcal

Ingredients

  • 1 teaspoon cumin, ground
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 1/2 pound chicken breast
  • 1 medium onion
  • 1 medium bell pepper, green
  • 1 medium bell pepper, red
  • 1 clove garlic
  • 14 1/2 ounce diced tomatoes, canned
  • 1 tablespoon diced green chilies, canned
  • 2 cup chicken broth, low-sodium
  • 1/4 cup tomato paste, canned
  • 2 cup water
  • 15 ounce black beans, canned
  • 1/8 cup cornmeal, yellow

Toppings

  • 8 medium tortillas, corn
  • 1 cup sour cream
  • 1 medium onion, red
  • 1 medium avocado
  • 1 cup salsa
  • 1/2 cup cheddar cheese, shredded

Serve With

  • 2 cup pineapple

Instructions

  • Preheat oven to 375°F.
  • Mix cumin, chili powder, garlic powder, and salt. Drizzle 1 tablespoon olive oil over chicken breasts, then sprinkle a small amount of spice mix on both sides. Set the remaining spice mix aside.
  • Place chicken breasts on a baking sheet and bake for 20-25 minutes or until chicken is cooked through and no longer pink. Shred with 2 forks, then set aside.
  • Chop onion and peppers, mince garlic, and drain and rinse beans; set aside.
  • Heat remaining olive oil in a pot over medium high heat. Add onions, bell peppers, and garlic. Begin cooking then stir in the rest of the spice mix and the shredded chicken.
  • Pour in tomatoes, green chiles, broth, tomato paste, hot water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
  • Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more as needed/desired.
  • Cut tortillas into thin strips, 2-3 inches long. Gently stir them into the soup about 5 minutes before serving.
  • Ladle soup into bowls, then top with sour cream, diced red onion, diced avocado, salsa, and shredded cheese as desired. (The garnishes really help make this soup delicious!)
  • Serve with pineapple on the side.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 491kcal | Carbohydrates: 56g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 1025mg | Fiber: 15g | Sugar: 15g

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




0 Comments