light tortilla soup
Rate this recipe
0/5
(0 Votes)
0 Picture
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
Details
Preparation
Step 1
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.
Review this recipe