Chicken-Tortilla Soup with Corn & Avocado

7 points per serving
Chicken-Tortilla Soup with Corn & Avocado
Chicken-Tortilla Soup with Corn & Avocado

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1

    onion, chopped

  • 1

    large garlic clove, minced

  • 3/4

    pound cooked skinless boneless chicken breasts, shredded

  • 2

    (6-inch) corn tortillas, coarsely chopped

  • 1

    (14 1/2-ounce) can diced fire-roasted tomatoes

  • 1

    cup frozen corn kernels

  • 1

    large red potato, scrubbed and cut into 1/2-inch dice

  • 1

    (32-ounce) container reduced-sodium chicken broth

  • 1/2

    Hass avocado, pitted, peeled, and cut into 1/2-inch dice

  • 1/3

    cup chopped fresh cilantro

  • 1

    jalapeno pepper, seeded and thinly sliced

  • 1/2

    cup shredded reduced-fat Monterey Jack cheese

Directions

Heat oil in large saucepan over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add chicken, tortillas, tomatoes, corn, potato, and broth to pot; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potato is tender, about 10 minutes. Ladle soup evenly into 6 soup bowls. Top each serving with one-sixth each of avocado, cilantro, jalapeno, and Monterey Jack. FYI In this soup, the corn tortillas are used as a thickener. Alternatively, the tortillas can be cut into strips and broiled or grilled until crispy, then piled on top of the soup. PER SERVING (1 bowl): 278 Cal, S g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 49 mg Choi, 631 mg Sod, 27 g Garb, 5 g Sugar, 3 g Fib, 24gProt, 179mgCalc.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: