Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
32
High
Nutrition per serving
Calories564.9 kcal (28%)
Total Fat17.3 g (25%)
Carbs69.9 g (27%)
Sugars9.5 g (11%)
Protein33 g (66%)
Sodium1919.3 mg (96%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
10corn tortillas
small, cut into 1/4 - inch wide strips
2 tablespoonsolive oil
1 teaspoonkosher salt
or to taste
1 cupvidalia onion
sweet, or yellow, peeled and diced small, medium
1jalapeno pepper
large, about 4 to 5 inches long, diced very small, the seeds are where the heat is concentrated, included or discard them based on preference
4garlic cloves
peeled and finely minced
32 ounceslow-sodium chicken broth
2 x 14.5 ouncecans diced tomatoes and juice
i used petite diced, no - salt - added
1 x 15 ouncecan black beans
drained and rinsed
2 cupscooked chicken
shredded, use storebought rotisserie chicken to save time, or roast or cook your own chicken in a skillet
1 ½ cupscorn
i used frozen straight from the freezer, fresh may be substituted
1 tablespoonlime juice
1 tablespoonchili powder
2 teaspoonscumin
2 teaspoonssalt
or to taste
1 teaspoonblack pepper
1 teaspoonsmoked paprika
regular paprika may be substituted
¼ teaspooncayenne pepper
optional and to taste
⅓ cupfresh cilantro leaves
finely minced
avocado
diced, for serving, optional for serving
shredded cheese
optional for serving
sour cream
optional for serving
Instructions
Make Strips
Step 1
Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
OvenPreheatStep 2
Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
Make Soup
Step 3
To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
Step 4
Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
vidalia onion1 cup
jalapeno pepper1 Step 5
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
garlic cloves4 Step 6
Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
low-sodium chicken broth32 ounces
cans diced tomatoes and juice14.5 ounce
can black beans15 ounce
cooked chicken2 cups
corn1 ½ cups
lime juice1 tablespoon
chili powder1 tablespoon
cumin2 teaspoons
salt2 teaspoons
black pepper1 teaspoonsmoked paprika1 teaspooncayenne pepper¼ teaspoonStep 7
Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
Step 8
Add the cilantro and boil 1 minute.
fresh cilantro leaves⅓ cupStep 9
Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
Step 10
Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.
Step 11
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.
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