Name: Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 11/2 cups onion; 31/2 cups Canned reduced sodium chicken broth; 11/4 pounds Bone-in chicken breasts; 1 cup Chayote squash; 3/4 cup Canned low sodium pinto beans; 1 tablespoon chili powder; 1/2 teaspoon garlic powder; 4 (6-inch) corn tortillas; 1 avocado

This recipe provided by eatFresh.org

Tortilla Soup

This soup tastes just as good or better the next day. It’s a perfect, make-ahead recipe.

3.60 from 30 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Dish, Soups

Servings 4 cups

Calories 390 kcal

Ingredients

11/2 cups onion
31/2 cups Canned reduced sodium chicken broth
11/4 pounds Bone-in chicken breasts
1 cup Chayote squash
3/4 cup Canned low sodium pinto beans
1 tablespoon chili powder
1/2 teaspoon garlic powder
4 (6-inch) corn tortillas
1 avocado

Instructions

Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes to brown, stirring occasionally.
Add broth and cover saucepan; increase heat to high. When broth starts to boil, add chicken, squash, beans, chili powder, and garlic powder.
Bring to a boil again; lower heat and simmer for 20 minutes.
Remove chicken from soup and let cool slightly. Shred into small pieces. Add shredded chicken back to soup.
Pour soup into bowls and top with tortilla pieces and avocado. Serve immediately.

Notes

In a hurry? Use leftover shredded rotisserie chicken.

Serving size: 2 cups
Total calories: 390 Total fat: 12 g Saturated fat: 3 g Carbohydrates: 32 g Protein: 41 g Fiber: 9 g Sodium: 600 mg