Shredded Chicken Tortilla Soup
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Serves: 4 servings (~2 cups each)
 
Ingredients
  • 3 (6-inch) corn tortillas
  • Cooking spray
  • 1 Tbsp olive oil
  • 2 zucchini, roughly chopped
  • 1 onion, chopped
  • 1 jalapeño (or less, to taste), finely diced
  • ½ + ⅛ tsp salt, divided
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1½ Tbsp chili powder
  • 1 Tbsp ground cumin
  • 4 cups reduced sodium chicken broth
  • ¼ cup cilantro, chopped
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can no salt added black beans, drained and rinsed
  • 12 oz white meat rotisserie chicken breast, shredded
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cut tortillas in half and then into ½-inch wide strips; arrange on a baking sheet in a single layer and mist with cooking spray. Bake tortilla strips for 10 minutes or until crispy and golden.
  3. Meanwhile, heat oil in a large Dutch oven or pot over medium heat. Once oil is hot, add zucchini, onion, jalapeño, and ⅛ teaspoon salt; cook 5-6 minutes or until onion is softened. Add minced garlic, bay leaves, chili powder, and cumin; cook 30-60 seconrds or until fragrant.
  4. Add broth, cilantro, and diced tomatoes; bring to a boil. Add black beans, remaining ½ teaspoon salt, and chicken; simmer 5 minutes. Top with tortilla strips before serving.
Notes
Recipe from Cooking Light

Note: also great with avocado, lime wedges, and more fresh cilantro before serving!
Nutrition Information
Serving size: ~ 2 cups Calories: 283 Fat: 5.5 Carbohydrates: 39.8 Sugar: 9.3 Sodium: 811 Fiber: 11.5 Protein: 21.0 Cholesterol: 23
Recipe by Prevention RD at https://preventionrd.com/shredded-chicken-tortilla-soup/