Chicken Tortilla Soup

Chicken Tortilla Soup

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Yield: 4-6 servings

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 2 large chicken breasts, cooked and shredded
• 2 Tbsp olive oil
• 1 medium white onion, diced
• 2 Tbsp minced garlic
• 1 (6 oz) can tomato paste
• 1 (15 oz) can whole kernel corn, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (4.5 oz) can green chiles
• 4 cups chicken or vegetable broth
• 1 (1 oz) packet taco seasoning (or add your own seasonings to taste)
• tortilla chips or corn chips for topping
• shredded cheese for topping

Instructions

1. In a large soup pot or dutch oven, heat olive oil over medium heat. Add diced onion and cook until nearly translucent. Add garlic and cook until fragrant, about 1-2 minutes.
2. Add in tomato paste and cook for another 1-2 minutes.
3. Add in corn, beans, chiles, and taco seasoning. Combine and cook for another 1-2 minutes.
4. Add in broth and shredded chicken. Allow to simmer for 15-20 minutes.
5. Top with tortilla chips and shredded cheese before serving, if desired.

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