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light tortilla soup


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  • 1 tablespoonolive oilsee savings
  • 1 medium-sizedgreen pepper, seeded and finely choppedsee savings
  • 1 smallonion, finely choppedsee savings
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoonchili powder
  • 5 cupslow-sodium chicken broth
  • 3 cupscooked, shredded chicken (from a rotisserie chicken)
  • 1 can (14.5 ounces)no-salt-added diced tomatoessee savings
  • 1 can (14.5 ounces)black beans, drained and rinsed
  • 2 tablespoonslime juicesee savings
  • 3/4 teaspoonsalt
  • 1/2 of afirm, ripe avocado, cut into chunkssee savings
  • 1 cupcrumbed baked tortilla chips (optional)see savings
  • add ingredients to list



Step 1

1. Heat oil in a large saucepan over medium-high heat. Add green pepper, onion and jalapeno to saucepan and cook, stirring often, for 7 minutes. Stir chili powder into pot and cook, stirring occasionally, for 1 minute
2. Pour broth and 1 cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.
3. Ladle 1-1/2 cups soup into bowls; divide avocado chunks among bowls. Serve with chips on top, if desired.


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