light tortilla soup

light tortilla soup
light tortilla soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

directions 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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