Photo courtesy Angela Simpson
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4
The southwestern heat this tortilla soup brings is enough to keep you warm all season long. Bon appetit!
✓ This recipe has been approved by a Sunnybrook dietitian.
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion, chopped
- 225g boneless, skinless chicken breast
- 2 cups diced bell peppers
- 1 jalapeno, seeds removed and finely minced
- 1 cup low-sodium vegetable or chicken stock
- 1 to 2 tsp chipotle chili pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can diced tomatoes (about 3 cups, including juices)
- 1/2 cup frozen or fresh yellow corn
- crumbled tortilla chips, to garnish
- other optional toppings: diced avocado & fresh cilantro
Instructions
- Preheat oven to 375F and line a baking dish with foil. Trim visible fat from the chicken breasts and place them on the foil. Bake for 30 minutes or until cooked throughout.
- Meanwhile, heat the olive oil in a soup pot on medium heat for 1 minute. Add the chopped onion and sauté until fragrant, about 2 minutes.
- Toss in the bell peppers, minced jalapeno pepper, and all spices. Stir the peppers to coat them in spices, then add the tomatoes and stock.
- Bring to a boil, then reduce heat. Allow the soup to simmer for about 10 minutes.
- When the chicken has finished cooking, let it cool just enough to handle with your fingers. Shred it into small pieces and stir them into the soup along with the corn. Cook for 1-2 more minutes or until hot throughout.
- Ladle into bowls and serve with crumbled tortilla chips on top.
Nutrition per serving: 147 calories, 2g fat (0g saturated), 33mg cholesterol, 77mg sodium, 18g carbs, 4g fiber, 9g sugar, 17g protein
Want more recipes? Visit Angela’s blog at Eat-Spin-Run-Repeat.com
