Tortilla Soup

Total Time: 50 minutes
Serves: 4
 
Ingredients

• 2 4 oz boneless, skinless chicken breasts
• 4 cups no sodium chicken broth
• 2 tsp minced garlic
• 1 sweet onion, diced
• 1 jalapeno, diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 1 15 oz can black beans, no sodium, rinsed and drained
• 1 15 oz can corn, no sodium, rinsed and drained
• 1 can fire roasted diced tomatoes + juice
• ½ cup cilantro, chopped, divided
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Dash of salt and pepper
• 1 lime, quartered
• Tortilla chips
• 4 oranges

 
Directions

1. Add chicken breasts to a large pot with chicken broth over medium-low heat. Cover and cook for 20 minutes or until chicken is cooked through. Remove chicken from the pot and shred while setting the cooking liquid aside.
2. Add 1 Tbsp olive oil to the pot and add the garlic, onion, jalapeno, carrots, bell pepper and poblano pepper. Cook over low heat until vegetables are softened.
3. Add beans, corn, tomatoes, ¼ cup cilantro, spices and reserved cooking liquid. Stir and simmer for 20 minutes, covered.
4. Scoop into bowls and top with remaining cilantro, lime juice and a few crushed tortilla chips. 
5. ​Serve each with an orange.